Please wait, the site is loading...

Firecracker baby corn and mangetout with sesame rice


Serves: 2
timePrep time: 15 mins
timeTotal time:
Firecracker baby corn and mangetout with sesame rice
Recipe photograph by Toby Scott

Firecracker baby corn and mangetout with sesame rice


Serves: 2
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
393Kcal
Fat
9gr
Saturates
1gr
Carbs
68gr
Sugars
16gr
Fibre
4gr
Protein
8gr
Salt
1.1gr

Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes

Ingredients

For the rice
  • 250g long grain white rice
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
For the firecracker vegetables
  • 2 x 200g pack baby corn and mangetout
  • 1 tbsp vegetable oil
  • 1 garlic clove, crushed
  • 25g root ginger, finely chopped
  • 1 x red chilli, deseeded and finely chopped
  • 100ml sweet chilli sauce
  • 1 tsp sesame oil
  • 1-2 tbsp soy sauce

Step by step

Get ahead
Rinse the rice and drain. Cook the baby corn up to 2 hours ahead.
  1. Wash the rice 3-4 times in cold water, until the water no longer looks cloudy. Drain and put in a pan with 600ml fresh water, but do not add salt. Bring to the boil over a high heat, stir, then reduce the heat to low and cook, covered, for 8-10 minutes until all the water has been absorbed.
  2. Meanwhile, cut the baby corn into chunky pieces then cook in a pan of boiling water for 3 minutes. Drain and set aside.
  3. Heat the vegetable oil in a wok, add in the garlic, ginger and chilli, and stir-fry for 1 minute. Add the baby corn and mangetout, with a pinch of salt. Cook for 2 minutes. Lastly add the sweet chilli sauce, the sesame oil, 2 tablespoons of water and 1-2 tablespoons of soy sauce (to taste); cook for 1-2 minutes, stirring.
  4. Mix the sesame oil and seeds into the rice to serve. Serve with the firecracker vegetables.

You might also like...