600 g (1 lb 5 oz) stringless runner beans, trimmed and cut into 2 cm (3/4 inch) pieces
3 tablespoons sunflower oil
1 teaspoon ground turmeric
egg-fried rice, to serve (optional)
2 red chillies, deseeded and roughly chopped
4 shallots, roughly chopped
2 garlic cloves, finely chopped
2 teaspoons peeled and grated fresh root ginger
4 tablespoons light soy sauce
Cook the beans in a large saucepan of lightly salted boiling water for 3–4 minutes or until tender. Drain well, then set aside.
To make the chilli paste, put all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water to loosen the mixture if needed.
Heat the oil in a large wok or frying pan until hot, stir in the chilli paste and stir-fry over a medium heat for 2–3 minutes until fragrant. Add the drained beans and the turmeric, season with salt and stir-fry for a further 2–3 minutes or until piping hot. Serve immediately with egg-fried rice, if liked.