I got some in my veg box too, and made a vaguely Chinesey dish from them and the accompanying cauliflower. Almost everything in this is white, but it tastes more interesting than it looks.
Everybody OKI only just read this!! I don't read the NG at work as we don't have...
2 oz blanched almonds vegetable oil 1 cauliflower broad beans 3 cloves garlic 2 inch piece ginger root 2 tbsps sesame oil 2 tbsps sherry 2 tsps cornflour umeboshi vinegar (use salt if you don't have it) noodles
Slice cauliflower into very skinny part florets and leave to soak in cold water while you shell the broad beans. Blanch the beans for 5 minutes in boiling water.
Cut the ginger and garlic up fine. Prepare a paste of the cornflour with the sesame oil and the sherry. Start cooking noodles now if they aren't the 2 minute variety.
Put a little vegetable oil in a wok, heat till smoking, put almonds in and fry till golden. Beware this happens very quickly. Remove almonds and put aside to drain.
Fry the ginger and garlic for a few seconds. Drain the cauliflower and put into the hot oil. Fry till cauli starts to soften, then add beans. When cauli is done but still crunchy add the cornflour mixture, and stir like crazy. Sprinkle in just a little umeboshi vinegar or a pinch of salt, put the almonds in and serve with the noodles. -- A raisin is a worried grape Steph Peters, Manchester, England
