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cooking time: 10 minutes
Ingredients
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6 pairs frogs' legs (cut
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2 large green pimentos
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1/2
clove garlic, crushed
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4 tablespoons cooking oil
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1/2
teaspoon salt
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1/4
teaspoon pepper
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1-2 slices green ginger root, pounded
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426 ml hot, strained chicken stock (or
water with chicken cube dissolved in it)
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2 tomatoes, quartered
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2 tablespoons soy sauce
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2 tablespoons corn flour
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2 tablespoons cold water
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3-4 spring onions, chopped
Method
1. Toss the legs in a hot oiled pan for
one minute and remove.
2. Wash and drain pimentos, cut into 6-8 pieces and discard seeds and
fibres.
3. Heat the garlic, oil, salt, pepper, and ginger in the frying pan.
4. Add frogs' legs; cook for 3 minutes, stirring gently.
5. Add green peppers, mix, then add stock, stir well, cover, allow to
come to the boil.
6. Simmer for 3-4 minutes, shaking the pan from time to time.
7. Add tomatoes, mix well, cook for 2-3 minutes.
8. Mix soy sauce, corn flour and water and pour into the pan.
9. Cook, stirring all the time, for 1-2 minutes, until the sauce
thickens, add spring onions and serve
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