1 ¾ ounce baby beans or whole beans cut into short lengths
3 ½ ounces sugar snap peas
2-3 tablespoons tamari sauce
1-2 tablespoons dark roasted sesame oil
2 cups of watercress sprigs, to serve
To make the stock, heat the oil in a large pan and cook the vegetables, covered, for 5 minutes, without coloring. Add the ginger and 8 cups of water and bring to a boil. Reduce the heat to simmer for 1 hour. Cut the extra carrots and celery into matchsticks and the leeks into strips. Trim the broccoli into florets. Strain the stock and discard the vegetables. Strain again, back into the pan and bring the stock to a simmer. Add the carrot and baby beans and cook for 3 minutes. Add the celery, pepper, parsley, honey, leek, broccoli and sugar snap peas and cook for 3-4 minutes. Do not overcook the vegetables—they should be tender but crisp. Add the tamari sauce and sesame oil to taste. Stir in the watercress and serve immediately.