Ginger Vegetable Stew with a Herb Glaze

Name: Ginger Vegetable Stew with a Herb Glaze
Ingredients: 100 g (4 oz) red pepper; 4 spring onions; 2 tablespoons extra virgin olive oil; 3 tablespoons finely chopped fresh ginger; 3 tablespoons finely chopped shallots; 2 tablespoons chopped garlic; 2 teaspoons salt; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 250 ml (8 fl oz) Home-made Vegetable Stock; 3 sprigs of fresh thyme; 175 g (6 oz) baby carrots; 175 g (6 oz) baby courgettes; 100 g (4 oz) baby sweetcorn cobs; 225 g (8 oz) French beans

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Vegetables are as delicious as meat, especially when they are cooked with savoury ginger. In this dish, I use all the available spring vegetables and combine them in a stew finished with fresh, earthy herbs. The resulting fusion of flavours makes this tasty recipe a meal in itself. The tomatoes must be fresh and ripe.

Ingredients

100 g (4 oz) red pepper
4 spring onions
2

Main course
Stew
Vegetarian

Method

Bring a large pan of water to the boil, quickly drop in the tomatoes, blanch for 5 seconds and remove them with a slotted spoon. Peel them and cut them in half widthways. Seed them by running your fingers round the centre. Save any juices, by draining them through a fine sieve. Discard all the seeds. Chop the tomatoes into 1 cm (½ in) cubes. Dust the chopped tomatoes with the sugar and let them