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Adam Liaw’s salt and pepper green beans

Adam Liaw
Adam Liaw

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Salt and pepper green beans.
Salt and pepper green beans.William Meppem

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.

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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

  1. 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.

  2. 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 LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-salt-and-pepper-green-beans-20230913-p5e4c3.html