250 g/8 oz tender green beans
1 clove garlic
1/2 teaspoon salt
2 tablespoons peanut oil
1 fresh red chilli, seeded and chopped
3 shallots or 1 small white onion, finely sliced
Top, tail and string beans if necessary. With a sharp knife, cut into fine diagonal slices. Crush garlic with salt to a smooth puree. Heat oil in a wok and on high heat stir-fry the sliced beans for 2 minutes. Lower heat, add the garlic and chilli, and fry for a minute or so longer until beans are tender but still crisp. Remove from heat, add sliced shallots or onion and toss together. Serve with rice and other spiced dishes.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)