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Green Beans with Chilli Hoisin

Prep: 10 Mins

Cook: 10 Mins

This vegetarian recipe for Stir-Fried Green Beans with Chilli Hoisin features in Jeremy’s first cookbook, ‘Chinese Unchopped’. The beans are double-cooked and served in a slightly sweet, slightly spicy sauce brimming with authentic Chinese flavour.

  • 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

REPARATION

  • 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.

Green Beans with Chilli and Hoisin

Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe shows us how to cook the most authentic Pad Thai with her Prawn Pad Thai recipe - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 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

REPARATION

  • 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.

Green Beans with Chilli and Hoisin

Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe shows us how to cook the most authentic Pad Thai with her Prawn Pad Thai recipe - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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