serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2.5 cm piece ginger, peeled and finely chopped
- 3 garlic cloves
- 3 tsp chilli paste, or to taste
- 2 tsp light olive oil
- 160 g small green runner beans, topped and tailed
- ½ red onion, thinly sliced
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- sea salt, to taste
Instructions
Place the ginger and garlic in a mortar and pound with a pestle until a smooth paste forms. Stir in the chilli paste.
Heat the oil in a wok over medium-high heat. Add the beans and ginger mixture, and cook for 1-2 minutes or until fragrant. Add the onion and cook for another 1 minute, then remove from the heat. Toss through the lemon rind and juice. Season with sea salt to taste and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
