Oriental wok with marsh samphire and sea asters
|300 grams of Prins & Dingemanse marsh samphire||1 clove of garlic, finely chopped|
|300 grams of Prins & Dingemanse sea asters||1 red pepper, in thin rings|
|4 tablespoons of sesame seed||1 lime|
|2 teaspoons of fish sauce, not too much because the marsh samphire and the sea asters are naturally salty||3 centimetres of ginger, peeled and finely chopped|
Did you know that you can use marsh samphire and sea asters to prepare delicious oriental dishes? With this wok you can eat within 15 minutes. Add udon noodles or rice to turn it into a complete meal.
Roast the sesame seeds in a dry frying pan until they colour lightly. Remove from the pan and put aside. Heat sunflower oil in a wok and fry the garlic, red pepper and ginger briefly. Add the marsh samphire and the sea asters and stir fry over a high heat for a few minutes. Season with a small amount of fish sauce, lime juice and roasted sesame seeds.
Tip! Serve with udon noodles. Cook according to the instructions on the packaging and stir the noodles in the oriental wok.
- Sea asters
- Marsh samphire