Whenever I go for Chinese food I order the green beans. I love the wrinkled texture and the intense, flavour filled tastes. The version I order is normally flecked with pork mince but this version doesn’t feature that. The taste doesn’t suffer in the slightlest. It’s an amazing little accompaniment that quite often takes over the main course for deliciousness. One of my all time favourites!
500g French beans (or Asian snake beans)
2 garlic cloves
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon fresh ginger
2 teaspoons hot chilli sauce
1/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon sesame oil
500ml peanut oil
5 cherry tomatoes (thinly sliced)
In a pestle & mortar, mash together the garlic, ginger, salt and sugar into a paste. Add the soy sauce, chicken stock and sesame oil. Set aside.
Pour the peanut oil into a frying pan and heat until hot, but not smoking. Keep the heat at moderate and not high. Carefully place the beans into the oil and stir fry for 1 minute until they are wrinkled. Drain on paper towels. Pour all the oil out then return 2 teaspoons of it back to the pan. Return the beans along with the sauce and sizzle for 40 seconds. Remove from the heat then turn out the beans to a serving platter. Sprinkle with the tomatoes and serve.
Serve alongside a stir-fry or hot pot, as part of a larger Chinese feast.