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
It is quite possible to trace the history of recipes far back into the far past, certainly as far back into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these old records were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to historians are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During Roman times 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many herbs, including some familiar names such as bay, mint and dill. Closer to modern times, we find a couple of recipe books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of meals eaten by the rich people of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as coriander, parsley, and rosemary. These new herbs and spices led to an outbreak in manuscripts on food, the majority of which are kept safe in private libraries. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Mange Tout 'ali Baba' recipe.
