Cuisine
Time
20 mins mins
Servings
2 people people
• 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.
