John Myers
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Sugar Snap Peas with Beans, ‘Tanah Lot’ Style Vegetables
The perfect sugar snap peas with beans, ‘tanah lot’ style vegetables recipe with a picture and simple step-by-step instructions.
To garnish:
- 2 tbsp Madeira, fortified wine
- 0,5 tsp Chicken broth, Kraft bouillon
- 12 Runner beans, green, fresh or frozen
- 18 Sugar snap peas, green, fresh or frozen
- 2 tbsp Unsalted butter
- 1 tbsp Savory, fresh, frozen or dried
- Flaked almonds
For the sauce:
- Mix the orange juice with the fortified wine and dissolve the chicken broth in it.
The sugar snap peas:
- Wash the fresh sugar snap peas, cap at both ends and pull off the threads on both sides.
The green runner beans:
- Wash the fresh, green beans, cap at both ends and remove any threads that may be present.
Blanching:
- Add to boiling water with the sugar snap peas and blanch for 4 minutes. Halve larger snow peas crosswise, leave smaller. Cut the beans crosswise into pieces approx. 3 cm wide. Thaw frozen goods and cut to length as well.
To pan in the sauce:
- Melt the butter in a saucepan, toss the vegetables in it and add the savory. Mix briefly then deglaze with the Madeira mixture.
Season to taste and serve warm as a side dish:
- Season the sauce with salt and pepper, garnish and serve warm as a side dish.
Annotation:
- The picture shows the vegetables served as a side dish with colorful wheat noodles. As part of a Chinese menu, it has its own serving bowl.
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