I first discovered Chinese Unchopped after visiting Chubby Noodle in San Francisco last summer where I ordered the delicious ‘Stir-Fried Green Beans with Chilli and Hoisin sauce’. This dish may sound simple, but I promise you it is super tasty! When I got home I googled the recipe and came across Jeremy Pangs authentic flavours of traditional Chinese cooking into your kitchen – perfect!
Jeremy Pang started the School of Wok – the only oriental and Asian cookery school in Central London – in 2009. His unique talent for creating accessible and inspiring lessons has quickly led to recognition in the modern Chinese food world.
I wanted to share this recipe with you because it is a regular side dish in my household as its quick, tasty and easy to make.
The double cooking process here for the beans may seem like a lot of effort, but it will leave them soft and succulent and is well worth it. The traditional way to cook this dish is actually to deep-fry the beans first, before flash frying and then tossing them into the slightly sweet, slightly spicy sauce. However, on the home front, I find it a bit too much to use a whole litre of oil just for a bag of beans and I do think the dish comes out just as well blanching them in hot water rather than hot oil.
|250g||Fine Green Beans|
|A Small Knob||Ginger|
|1||Fresh Bird’s-eye Chilli|
|1 Tablespoon||Veg Oil|
|1 Teaspoon||Chiu Chow Chilli Oil|
|1 Tablespoon||Hoisin Sauce|
|1 Tablespoon||Shaoxing Rice Wine|
|A Dash||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 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.
Served best with white fish or chicken!