Sticky runner beans
I usually make this to go with sticky salmon, and use the fish marinade to flavour and cook the beans. You can adapt this recipe to whatever vegetables you might have – from broccoli to Chinese greens to mange tout. If you’re using the salmon marinade, there’s no need to add additional soy sauce, sesame seeds or chili here.
What you need
Dash sesame oil (any other oil will do)
3 shallots or 1 regular onion, peeled and finely sliced
2 cloves of garlic, peeled and finely chopped
1 tbsp sesame seeds
1 red chilli, deseeded and finely chopped
200g runner beans, stringy edges removed, topped and tailed and cut into small pieces
2 tbsp soy sauce
How to make it
- Place a wok over a medium heat, and add a splash of sesame oil. When it’s hot, chuck in your onions and stir fry until the edges start to turn brown.
- Add the garlic, and keep everything moving until it becomes fragrant. Be careful not to burn the garlic though!
- Add the sesame seeds and chilli, and stir a couple of times.
- Throw in the runner beans, mix with the other ingredients then add the soy sauce (if you’re using leftover marinade, add it at this point instead of soy sauce).
- Allow everything to stir fry for another few minutes, stirring every now and again, then remove from the heat and serve. The beans should still be crunchy.