stir-fried mangetout
1 min readOur Dad is quite the gardener and one of his proudest crops is his thriving mangetout. So thriving, in fact, that we have had to start selling them at the market. The best way to enjoy mangetout is by stir-frying them quickly over super-high heat. Here, seasonings are kept simple so that the cheow(refreshingly crisp)mouthfeel of the mangetout really stands out.
Serves 112 tsp vegetable oil 250g mangetout pinch salt pinch ground white pepper 1 tsp finely diced ginger add an exotic(see here) 60g larp cheong (Chinese sausage), diagonally sliced 1 Heat the oil in a wok over a high heat. If you are adding an exotic: add the larp cheong and stir-fry until it is slightly blistered.
2 Add the mangetout, salt, pepper and ginger. Stir-fry for 1 minute then serve piping hot.vermicelli and chinese leaf Growing up, this was one of the most frequent veg dishes that showed up on our family table. Mum knew that the vermicelli had a brilliant ability to soak up flavours while remain-ing delectably waat(slippery), so it was the perfect partner to the crunch of Chinese leaf.
