| Servings |
| 2 people |
| Cook Time |
| 10 minutes |
|
|
Ingredients
- 1/2 red onion, finely sliced
- 300 g fine green beans
- 2 cloves garlic, bashed
- 1/2 thumb ginger, peeled and finely sliced
- 200 g firm ready fried tofu, sliced (available at most Oriental markets)
The Sauce
- 1 tsp chiu chou chilli oil
- 1 tbsp hoisin sauce
- 1 dash dark soy sauce
- 100 ml Tsingtao Beer
- 50 ml vegetable stock
Instructions
Preparation
- Finely slice the onion, slice the tofu into 2cm thick slices, bash your garlic (removing the skin), finely slice your ginger and top and tail the beans. Combine the ginger and garlic together in a small prep bowl, reserving all other ingredients separately.
- Mix ‘The Sauce’ ingredients together in a separate bowl.
- Blanch the green beans in boiling water for 2 minutes to soften.
- Build your wok clock - a round plate that can act as a clock for your mise-en-place as follows; first the onion at 12 o’clock, followed by the garlic & ginger, blanched green beans, then the tofu, and lastly the sauce.
Cooking
- Heat 1 tablespoon vegetable oil to high heat in a wok. Add the onion, ginger and garlic and stir-fry for 1 minute until onion has softened.
- Then add the blanched beans and keep the heat high, stir frying for another minute.
- Lastly add the slices of tofu, toss through the wok and then ensure the wok is at a high heat, pour the sauce into the wok.
- Bring the sauce to a vigorous boil and stir fry on high heat for another 30 seconds to a minute before removing from heat.
- Garnish with fresh chillies and coriander and serve immediately.
