Green beans and celeriac in a stir-fry dressing

Green beans and celeriac in a stir-fry dressing


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About this recipe: Lightly steamed vegetables in a sweet and sour sauce make a pretty starter or party dish.

Brenda Houghton

Serves: 4 

  • 250 g (9 oz) celeriac, cut into matchsticks
  • 300 g (10½ oz) green beans
  • For the dressing
  • 1 tablespoon groundnut or olive oil
  • 1 teaspoon sesame oil
  • 1-2 fresh red chillies, deseeded and finely sliced
  • 4 cloves garlic, coarsely chopped
  • 1 tablespoon grated ginger
  • 1-2 tablespoons clear honey
  • 2 tablespoons soy sauce
  • 5 tablespoons cider, or wine, vinegar
  • To garnish: sprigs of fresh coriander

Prep:2hr15min  ›  Cook:15min  ›  Ready in:2hr30min 

  1. Steam the celeriac for 1 minute, add the beans and steam for another 4 minutes, or until they are tender but still crisp. Then transfer them to a heatproof bowl.
  2. To make the dressing, heat the oils in a wok or a heavy-based frying pan, add the chilli, garlic and ginger and stir-fry over a high heat until they start to brown – do not let them burn. Add the honey, soy sauce and vinegar and boil for 1-2 minutes until thickened.
  3. Stir the dressing into the vegetables and leave to stand for 1-2 hours. Serve at room temperature, garnished with sprigs of coriander.
  4. Variation: broccoli, carrots or parsnips can replace the beans and celeriac.

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