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Samphire and fennel stir fry

I thought I would try this Samphire and fennel stir fry because, as with almost all vegetables, stir-frying in a wok is quick, healthy, easy and, above all, really tasty. This one's no exception! There are several ingredients is and the subtle flavours of the samphire and fennel can still be distinguished.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp peanut groundnut oil
  • 3 cloves garlic
  • 3 spring onions
  • 1½ cm fresh ginger
  • 100 g fresh samphire
  • 1 fennel bulb
  • 150 g haricot beans
  • 100 g shitake mushrooms
  • 2 Tbsp water
  • 1 Tbsp light soy sauce
  • 2 tsp sugar
  • 1 Tbsp Shaoxing rice wine
  • 1 Tbsp sesame oil

Method
 

  1. Peal & finely chop the garlic, onions and ginger. Wash and separate the samphire, halving the longer strands. Cut the other vegetables into smallish chunks.
  2. Heat a wok over a high heat.
  3. Add the oil and, when it is hot and slightly smoking, add the onion, garlic & ginger for a minute or so.
  4. Add the vegetables, stir-fry for 30 seconds then add the water, cover and cook over a high heat for 2 minutes.
  5. Add the soy sauce, sugar and rice wine. Stir-fry for another couple of minutes then add the sesame oil, stirring well, and serve at once.