Posted on Fri 7th August 2020
Green Beans With Chilli Hoisin
This vegetarian recipe for Stir-Fried Green Beans with Chilli Hoisin features in Jeremy’s first cookbook, ‘Chinese Unchopped’
Cuisine
Chinese
Time
20 mins
Servings
2 people
Ingredients
- 250g fine green beans
- ½ onion a small knob of ginger
- 1 fresh bird’s-eye chilli
- 2 garlic cloves
- 1 tablespoon vegetable oil Chilli Hoisin
- 1 teaspoon Chiu Chow chilli oil
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing rice wine
- a dash of dark soy sauce
Method
Preparation
• 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.
• 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.
• Mix the chilli hoisin ingredients together in a small bowl or ramekin.
• BUILD YOUR WOK CLOCK: place your finely sliced onion at 12 o’clock, then arrange the ginger, garlic, blanched green beans, chilli, chilli hoisin and sauce bowl clockwise around your plate.
Cooking
• 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.
• 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.
• Remove from the heat and spoon into a large bowl. Serve.