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INGREDIENTS
- 2 cloves of garlic, diced
- 2 cm ginger, grated
- 200 g sesame seeds
- 120 g green beans, cut into 5 cm pieces
- 100 g bean sprouts (mung)
- 1 red pepper, sliced
- 1 tablespoon vegetable oil
SAUCE INGREDIENTS
- 2 tablespoons Lee Kum Kee Teriyaki Sauce
- 1 teaspoon sesame oil
- 1 tablespoon water
INSTRUCTIONS
- 1Dry roast the sesame seeds in a hot wok. Stop once they are lightly toasted. Set aside.
- 2Sauté the garlic and ginger in hot oil. Add the green beans and fry until almost done. Then add the sprouts and red pepper and stir-fry for another 2 minutes.
- 3Sprinkle with the toasted sesame seeds.
- 4Add the sauce mixture and cook until it thickens. Serve.
Tip
1. We recommend serving on a bed of steamed jasmine rice or with egg noodles lightly coated in the preparation.
2. During the frying of the green beans, you can add two tablespoons of water to make them more tender.
