World Cuisine

  • low-calorie cooking spray
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • thumb-sized piece of fresh root ginger, peeled and finely shredded
  • 6 spring onions, thinly sliced
  • 6 canned water chestnuts, rinsed, drained and thinly sliced
  • 300 g (10 oz) green beans
  • 1 tablespoon Shaoxing rice wine
  • 4 tablespoons light soy sauce
  • 4 tablespoons hot water
  • 2 teaspoons sesame oil
  • 50 g (2 oz) roasted peanuts, roughly chopped
  • white pepper

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the garlic and chilli and stir-fry for a few seconds. Add the ginger, the spring onions and water chestnuts and stir-fry for 30 seconds.

Add the green beans to the pan and stir-fry for 5–6 minutes until they begin to blister and turn slightly brown. Add the rice wine and soy sauce and cook for a further 20–30 seconds.

Pour in the measurement water and leave the vegetables to steam for 4–5 minutes until the water has almost evaporated and the beans are cooked through but still crunchy. Stir in the sesame oil, then serve immediately scattered with the roasted peanuts.

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