Stir-fried green beans with chilli hoisin

Stir-fried green beans with chilli hoisin

By
From
Chinese Unchopped
Serves
2-4
Prep
10 mins
Cooking time
10 mins
Photographer
Martin Poole

The double-cooking process here for the beans may seem like a lot of effort, but it will leave them soft and succulent and is well worth it. The traditional way to cook this dish is actually to deep-fry the beans first, before flash-frying and then tossing them into the slightly sweet, slightly spicy sauce. However, on the home front, I find it a bit too much to use a whole litre of oil just for a bag of beans and I do think the dish comes out just as well blanching them in hot water rather than hot oil.

Ingredients

Quantity Ingredient
250g fine green beans
1/2 onion
a small knob ginger
1 fresh bird’s-eye chilli
2 garlic cloves
1 tablespoon vegetable oil

Chilli hoisin

Quantity Ingredient
1 teaspoon chiu chow chilli oil
1 tablespoon hoisin sauce
1 tablespoon shaoxing rice wine
a dash dark soy sauce

Method

  1. Top and tail the beans and drop them into a pan of boiling water. Blanch them for 2 minutes, then drain and cool under cold running water.
  2. Finely slice the onion and ginger. Dice the bird’s-eye chilli. Using the flat side of a knife or cleaver, smash the garlic cloves to release their flavour and remove the skin.
  3. Mix the chilli hoisin ingredients together in a small bowl or ramekin.
  4. BUILD YOUR WOK CLOCK: place your finely sliced onion at 12 o’clock, then arrange the ginger, garlic, blanched green beans, chilli, chilli hoisin sauce bowl clockwise around your plate.
  5. Heat the vegetable oil in a wok until smoking-hot. Add the onion and stir-fry for 30 seconds until slightly softened, then add the ginger and garlic and stir-fry for a further 30 seconds.
  6. Keeping the heat as high a heat as possible, add the blanched green beans and stir-fry for 1–2 minutes, until the beans have ‘blistered’ around the edges. Add the chilli and chilli hoisin, bring to a vigorous boil and continue to cook, stirring, for a further 1–2 minutes, until the sauce has reduced and is just coating the beans.
  7. Remove from the heat and spoon into a large bowl. Serve.

Tip:

  • The spiciness of the green beans balances very well with something delicate like the Whole Steamed Gurnard with Ginger and Spring Onions. Add a bowl of steamed jasmine rice to make a lovely simple dinner for three or four people.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again