Mange-tout with water chestnuts recipe
information
Mange-tout tend to be quite expensive, but are well worth buying occasionally for their delicate flavour.
If fresh mange-tout are not available, buy them frozen from freezer centres.
ingredients
250 g (9 oz) mange-tout
2 tablespoons vegetable oil
4 spring onions, cut into 5 cm (2 inch) lengths
225 g (8 oz) can water chestnuts, drained and sliced
2 tablespoons soy sauce
1/2 teaspoon sugar
4 tablespoons chicken stock
salt and freshly ground black pepper
2 tablespoons vegetable oil
4 spring onions, cut into 5 cm (2 inch) lengths
225 g (8 oz) can water chestnuts, drained and sliced
2 tablespoons soy sauce
1/2 teaspoon sugar
4 tablespoons chicken stock
salt and freshly ground black pepper
method
1. Top and tail the mange-tout and, if necessary, remove any strings from the pod sides.
2. Heat the oil in a wok or a large frying-pan, add the spring onions, mange-tout and water chestnuts and stir until the vegetables are coated with oil.
3. Add the soy sauce, sugar and chicken stock and stir-fry over moderate heat for about 5 minutes, stirring constantly, until the vegetables are hot but still crisp.
4. Season to taste with salt and pepper, turn into a warmed serving dish and serve at once.
2. Heat the oil in a wok or a large frying-pan, add the spring onions, mange-tout and water chestnuts and stir until the vegetables are coated with oil.
3. Add the soy sauce, sugar and chicken stock and stir-fry over moderate heat for about 5 minutes, stirring constantly, until the vegetables are hot but still crisp.
4. Season to taste with salt and pepper, turn into a warmed serving dish and serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
