“This quick side dish of spicy green beans takes minutes to cook but adds a punch of flavour to chargrilled lobster or fish. If you can’t find small runner beans, just use the freshest baby beans you can find.” Ainsley Harriott, Ainsley Harriott’s Street Food
- 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
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.
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.
Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.