Kwoklyn Wan's deep-fried green beans in black bean sauce recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Kwoklyn Wan’ s deep-fried green beans in black bean sauce recipe By You Magazine - January 30, 2022 Fresh green beans and fermented black beans come together in a simple recipe that makes this humble vegetable side dish anything but bland. Sam Folan SERVES 2 250ml vegetable oil 450g fine green beans, trimmed 5 spring onions, cut into 5cm slices 2 tsp garlic purée 2 tsp ginger purée 1 tsp chilli flakes 1 tsp sesame oil FOR THE SAUCE 3 tbsp black bean and garlic sauce (see tip below) 1 tbsp Chinese Shaoxing rice wine 60ml vegetable stock Pinch of white pepper 1/2 tsp sugar 1/2 tsp cornflour Combine the ingredients for the sauce together in a bowl and mix well; leave to one side. Heat the vegetable oil in a wok over a high heat and fry the green beans for 2 minutes, turning regularly to ensure even cooking. Using a slotted spoon or tongs, remove the green beans to a side dish and carefully tip the excess oil from the wok into a heatproof bowl to use for another recipe. Return the green beans to the wok and place over a high heat, then add the spring onions, garlic and ginger purées and chilli flakes and fry for a few seconds until fragrant. Give the sauce mixture a stir and add to the wok, then bring to the boil and cook for a further minute to allow the sauce to thicken. Transfer to a serving plate, drizzle with sesame oil and enjoy. TIP Black bean and garlic sauce can be found in Asian supermarkets, online, or in some larger supermarkets. Now buy the book Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved