Mange Tout and Carrots with Soy Sauce.

300 g 10 oz baby carrots

350 g 12 oz mange tout, trimmed.

30 ml 2 tbsp soy sauce.

Half clove garlic, crushed. 1 Cm half inch piece of fresh

Root ginger peeled and Chopped 25 g 1 oz sunflower seeds toasted

Remove the tops from the carrots, then scrub them. Bring a large steamer to the boil and steam the carrots for 5 minutes. Add the mange tout and steam for a further 2 minutes. Place the vegetables, soy sauce, garlic and ginger in a large pan and stir for one minute until thoroughly mixed. Put into a large bowl and sprinkle with the sunflower seeds.