green bean stir fry

video password: love [case sensitive]

green bean stir fry
serves 2

While I usually cook with dried chilli because it tends to be what I have on hand, sometimes it’s nice to get some fresh heat. Splitting the chillies lengthwise like this not only looks pretty, it makes it easy to remove the chilli if you find the dish too hot.

450g (1lb) green beans
3 cloves garlic, finely sliced
4 red chillies, split lengthwise
3 tablespoons vegetarian oyster sauce
2 large handfuls roasted cashews

1.Place a large fry pan or wok on a very high heat.

2. Remove stalks from beans but leave the pretty tails.

3. Add a few tablespoons macadamia or other neutral flavoured oil to the pan. Stir fry the beans keeping them moving around the pan for 2-3 minutes.

4. Add chilli and garlic and continue to stir fry until the beans are cooked to your liking. I prefer them to have a little crunch still.

5. Stir in sauce and cashews until everything is hot. Taste and season.

prepare ahead?

You could cook ahead and reheat before serving. Best to add the cashews at the last minute as they will go a little soggy in the fridge.

leftover potential

OK. Will keep in the fridge for a week or so but the cashews may soften a little. Not the end of the world though.

variations for fun

nut-free – replace the cashews with torn bocconcini or fresh mozzarella.

higher protein – add in a can of drained cannellini beans or stir fry some tempeh or seitan and add that to the beans.

carnivore – skip the cashews and stir in some cooked shredded chicken at the end.

problem solving guide

can’t find vegetarian oyster sauce? – You may need to try a specialist Asian grocery store. Other wise hoi sin sauce makes a great alternative.

bland or too dry – you need more sauce!

too salty – sounds like an over dose of oyster sauce. Transfer the beans to a clean serving bowl leaving behind as much sauce as you can. Toss in the new bowl to rub some of the excess sauce onto the sides of the bowl.

bitter – when garlic burns, the flavour can become bitter and unpleasant. A little more sauce will dilute it. But next time add the garlic later in the cooking process.

beans too crunchy – next time cook for longer.

beans burning – if the beans are burning, make sure you keep them moving around the hot pan. The alternative is to reduce the heat so the beans cook more slowly.

serving suggestions

Great as a simple meal on its own. Or serve as part of an Asian banquet with a veggie curry.

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