GINGER VEGETABLE STEW WITH A HERB GLAZE

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.


Stephen Baird
http://www.vegetarians.org.uk - Home of the Vegetarian WebRing

Source:

rec.food.cooking, rec.food.recipes