Chicory wok with honey

Name: Chicory wok with honey
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g frozen Edamame-kernels; 1 piston Chicory; 150 g Sweet peas; 2 red onions; 100 g Shiitake mushrooms; 50 g fresh ginger; 2 Garlic cloves; 1 TABLESPOON Sesame seed; 2 TABLESPOONS Sesame Oil; 2 TABLESPOONS Soy sauce; 3 TABLESPOONS dry sherry; 1 TEASPOON liquid honey

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g frozen Edamame-kernels
1 piston Chicory
150 g Sweet peas
2 red onions
100 g Shiitake mushrooms
50 g fresh ginger
2 Garlic cloves
1 TABLESPOON Sesame seed
2 TABLESPOONS Sesame Oil
2 TABLESPOONS Soy sauce
3 TABLESPOONS dry sherry
1 TEASPOON liquid honey

Directions

1
Defrost the edamame in a bowl in cold water. Wash the chicory, dab dry, clean the end of the stem and quarter lengthwise. Wash and clean the mangetouts. Peel and halve onions and cut into strips.
2
Clean, clean and halve the mushrooms. Peel ginger and garlic and chop finely. Roast sesame seeds in a small pan without fat while stirring and remove. Put Edamame in a sieve and drain well
3
Heat the oil in a pan. Sauté the chicory in it while turning it golden brown and take it out. Add the garlic, ginger, mushrooms, snow peas and edamame to the hot frying fat and fry for approx. 3 minutes, turning over. Put the chicory back into the pan and add the soy sauce, sherry and honey. Simmer gently for 2-3 minutes. Serve the vegetables in the pan, sprinkle with sesame