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)
or sherry
½ tsp wasabi
3 tsp sugar
Salt
Garnish with green onions, red chilli and the remaining roasted sesame seeds.
Chef's Secret
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.