Hyacinth bean stir fry
This stir fry is healthy, tasty and easy as you like. It's a real weekday winner. Play around with the ingredients to jazz it up for special occasions, or substitute in left over veg. Enjoy!
200g of fujimame* (use mange tout to substitute if you can't find these)
1/2 onion, thinly sliced
115g glass noodles
1 tbsp ghee or sesame oil
2 handfuls of bean sprouts
60ml soy sauce
1 tbsp brown sugar
2 garlic cloves, minced
½ tbsp ginger, minced
1-2 tbsp sesame oil
2 tbsp toasted sesame seeds
2 tbsp peanuts
2 tbsp coriander, chopped
Bring a saucepan of water to a boil, remove from heat, and add the glass noodles.
Soak the noodles in the hot water for 8 minutes then drain into a colander. Run cold water over the noodles and use some kitchen scissors to cut the noodles into smaller pieces.
Once the noodles are cooled and cut, mix in the sesame seed oil to prevent the noodles from sticking together or drying out.
In a large skillet, heat the ghee and add the onion, ginger, and garlic. Sauté for two minutes, stirring occasionally, then add the fujimame and bean sprouts.
Once these have been cooking for five to seven minutes, add the brown sugar and soy sauce.
Toss in the noodles, mix well, and transfer to bowls. Top with toasted sesame seeds, peanuts, and coriander.