Summer tastes: delicate mange-tout, distinctive fennel, both stir-fried with ginger and soy sauce. The dish is finished with a sprinkling of sesame seeds.
Slice the mange-tout diagonally and stir-fry with the fennel in the sesame oil until they began to soften. Then stir in the grated ginger and the soy sauce and stir-fry for 2-3 minutes longer. Serve at once, sprinkled with toasted sesame seeds.
