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Chinese Unchopped

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.

 

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Stir-fried Green Beans with Chilli Hoisin

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.

 

INGREDIENTS
250g Fine Green Beans
1/2 Onion
A Small Knob Ginger
1 Fresh Bird’s-eye Chilli
2 Garlic Cloves
1 Tablespoon Veg Oil

 

CHILLI HOISIN
1 Teaspoon Chiu Chow Chilli Oil
1 Tablespoon Hoisin Sauce
1 Tablespoon Shaoxing Rice Wine
A Dash Dark Soy Sauce

 

METHOD:

  1. 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.
  2. 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.
  3. Mix the chilli hoisin ingredients together in a small bowl or ramekin.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the heat and spoon into a large bowl.

 

Served best with white fish or chicken!

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