Vegetarian: Ginger Veg Stew by Recipe Cottage

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	Ginger Veg Stew

		GINGER VEGETABLE STEW WITH A HERB GLAZE serves 4 225g (8oz) fresh ripe tomatoes 1 tablespoon sugar 2 tablespoons extra virgin olive oil 3 tablespoons finely chopped fresh root ginger 3 tablespoons finely chopped shallots 2 tablespoons chopped garlic 2 teaspoons salt, or to taste 1/2 teaspoon freshly ground five-pepper mixture or black pepper 250ml (8fl oz) vegetable stock 3 thyme sprigs 175g (6oz) baby carrots 100g (4oz) baby sweet corn 175g (6oz) baby courgettes 100g (4oz) red peppers, seeded and cut into 5 cm strips 225g (8oz) French beans 4 spring onions, cut diagonally into 5 cm pieces 25g (1 oz) unsalted butter 2 tablespoons finely snipped fresh chives 1 tablespoon finely chopped fresh coriander 3 tablespoons finely chopped fresh basil salt and freshly ground five-pepper mixture or black pepper Bring a large pan of water to the boil. Drop in the tomatoes and blanch for 5 seconds, then remove with a slotted spoon. Skin the tomatoes and halve lengthways, then run your fingers round the centre to seed them. Strain the juice through a fine sieve and discard the seeds. Chop the flesh into 1 cm cubes, sprinkle with the sugar and leave to drain in a colander for 30 minutes, reserving any juices. Heat the olive oil in a wok or frying pan. Add the ginger, shallots, garlic, salt and pepper and cook gently for 3 minutes. Add the stock, thyme, carrots and sweet corn and cook, covered, over a high heat for 3 minutes until the carrots are partially cooked. Add the courgettes, cover and cook for 2 minutes. Add the red pepper, beans and onions, cover and cook for 4 minutes. Test the vegetables with a knife to check they are cooked. In a separate pan, reduce the reserved tomato juices over a high heat until you only have one tablespoon left. When the vegetables are cooked, transfer to a warm platter using a slotted spoon. Reduce the vegetable juices left in the wok or frying pan by about half. Add the tomato juice, chopped tomatoes, butter, herbs and salt and pepper to taste. Cook for 1 minute and pour over the vegetables. Serve immediately.