Green Beans With Chilli Hoisin

• 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

• 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.

• 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.