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LOCATION: Recipes >> Vegetarian >> Ginger Veg Stew

Print this Recipe    Ginger Veg Stew

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.


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