Hong Kong green beans

Last November in Hong Kong we ate the most delicious stir-fried green beans one evening. Finding ourselves without dinner reservations on Saturday night, we were turned away from several places before finally landing a table in one of the many restaurants in the iSquare building on Nathan Road.

The place was packed, so I was surprised and pleased to be given a prime window-side table. With a dazzling night view of the harbour and skyline spread out 25 floors below, the food faced stiff competition for our attention.

But when these green beans arrived, my head was completely turned. This is my attempt to recreate them.

Hong Kong green beans
(serves 4)

• 500g fine green beans, cut into 1-inch lengths
• 1 Tb peanut oil
• 6 cloves garlic, minced
• 1/4 tsp dried chilli flakes, or to taste
• 2 tsp soy sauce
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp toasted sesame seeds

1. Heat the oil in a wok over a medium-high flame. Add the beans and stir-fry for a couple of minutes until brown patches appear but the beans are still crisp and green. Remove with a slotted spoon and set aside.
2. Lower the heat to medium. Add the garlic and chilli flakes and stir-fry for thirty seconds.
3. Return the beans to the wok, and sprinkle with soy sauce, salt and sugar. Stir for another thirty seconds then serve, garnished with sesame seeds.

Tags: Asian food, Chinese food, dairy-free, green beans, vegan, vegetarian