2 tbsp sesame oil
1 cm. root ginger, grated
2 spring onions - finely sliced
225 g mange-tout - topped and tailed
100 g baby french beans
50 g fennel, chopped
1 tbsp soy sauce
1 tbsp white-wine vinegar
2 tbsp sesame seeds, toasted
Directions
A mouth-watering stir-fry of mange-tout, French beans and fennel with
ginger, spring onion and soy sauce. The garnish of sesame seeds gives
a final, appetizing texture.
Heat the sesame oil gently with the ginger and spring onion, then
stir-fry the mange-tout, French beans and fennel for 5-8 minutes
until cooked through but still crisp. Add the soy sauce and
white-wine vinegar and stir for a further 2 minutes. Put into a warm
serving-dish, sprinkle with the browned sesame seeds and serve
immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Mange-Tout 'ali Baba' Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Breakfast; French
The History of Recipes
We can track the history of meal recipes far back into the distant past, at least as far into history as early Egypt, and maybe further still. Having said that, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef informs us how the chefs of Roman times made use of many different spices and herbs, including many that are still in use today for example basil, mint and dill. As our culinary historical trip moves to more modern times there are two books which were published in the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food cooked for the upper classes of the period. In the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes prompted an outbreak in recipe publications, most of which are kept safe in private collections. By the arrival of the twentieth century, recipe books are starting to become popular as a result of higher levels of literacy, leisure time and having more money. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Mange Tout 'ali Baba' recipe.
