I just came across Togarashi recently - a Japanese seasoning that's a blend of chili, sesame seeds, orange peel, szechuan pepper, ginger and seaweed and which apparently is usually used in fish dishes.
Runner beans are one of those lovely but over-plentiful crops that you need to find different things to do with, and this bit of improvisation turned out to be a nice stir fry recipe with a bit of heat and plenty of nutty background that seemed to complement the flavour of the beans well.
Ingredients:
- Get the wok good and hot with a fair amount of olive or sunflower oil, or whatever you generally use
- Add all the vegetables, the seasoning and the sesame oil and stir over a high heat till the vegetables are getting soft but still have some bite - the onions should be coloured
- Season with salt if you like
Runner beans are one of those lovely but over-plentiful crops that you need to find different things to do with, and this bit of improvisation turned out to be a nice stir fry recipe with a bit of heat and plenty of nutty background that seemed to complement the flavour of the beans well.
Ingredients:
- Runner beans, cut diagonally into 2cm strips
- Peppers - either red or yellow if you have them, to provide some colour contrast - about half the quantity of the beans, cut into pieces of similar size
- Onions, sliced, about 1/4 the quantity of beans - or use spring onions
- A good sprinkling of togarashi (it's quite hot)
- A splash of sesame oil
- Get the wok good and hot with a fair amount of olive or sunflower oil, or whatever you generally use
- Add all the vegetables, the seasoning and the sesame oil and stir over a high heat till the vegetables are getting soft but still have some bite - the onions should be coloured
- Season with salt if you like
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