“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






Skill level

Average: 3.9 (28 votes)


  • 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

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.


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.