Delicately flavoured with ginger and soy, these vegetables can accompany a dish without overpowering it.
400g French beans
100g bean sprouts
1 tin (250g) bamboo shoots, drained
2 tbsp roasted sesame seeds
2cm ginger root, peeled and grated
2 tbsp soy sauce
1 tbsp mirin (Japanese cooking wine)
½ tsp wasabi
3 tsp sugar
Garnish with green onions, red chilli and the remaining roasted sesame seeds.
The Far Eastern charm of this dish comes largely from the absence of fats and carbohydrates. A few slices of pickled raw sushi ginger gives this dish the perfect finishing touch.