Adam Liaw’s salt and pepper green beans
The “salt and pepper” style of stir-frying doesn’t just improve fried squid, prawns or tofu. It’s a simple combination that’s great with just about anything.
Ingredients
1 cup vegetable oil
500g green beans, tails removed
4 cloves garlic, roughly chopped
1cm ginger, finely chopped
2 large red chillies, finely sliced
3 spring onions, sliced salt and freshly ground black pepper, to season
Method
Step 1
Heat a wok over medium heat and add the oil. Add the beans and fry for about 8 minutes, stirring regularly, until the beans are very well cooked and slightly shrivelled. Remove the beans from the wok to drain, then remove most of the oil, leaving about 1 tablespoon for frying.
Step 2
Return the wok to the heat and add the garlic, ginger, chilli and spring onions and fry in the oil for about a minute, until fragrant. Return the beans to the wok, season very well with salt and black pepper and toss to coat the beans in the fried aromatics. Remove to a plate to serve.
Adam’s tip: Before the advent of nouvelle cuisine, green beans were almost always cooked until soft and shrivelled. Modern cooking would tell us beans that aren’t crisp are overcooked, but I still think there’s a place for well-cooked beans.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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