World Cuisine

Chinese-Style Runner Beans with Chilli

cook 20 mins
Tags: Spicey
  • 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
  • salt
  • 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.
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