This is a very typical Chinese homestyle dish, combining nourishing ingredients that are easily kept in stock in the kitchen and cooking them with a selection of stimulating seasonings that really help xia fan (get the rice down). For variety, add some diced carrots or green peas along with the green beans. If you have any leftovers, stir-fry it with leftover rice.
2 tablespoons oil
1 tablespoon sesame oil
300 g (10 oz) pressed or firm tofu, cut into cubes
2 to 4 sliced red chillies, seeded and then sliced
300 g (10 oz) green beans, strings removed
6–8 cloves garlic, minced
1 in (2½ cm) fresh ginger, minced
150 g (1 cup) unsalted peanuts, skins removed
2 to 3 spring onions, cut into sections
Sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon salt
1 Mix the Sauce ingredients in a small bowl and set aside.
2 Heat the oils in a wok over medium heat and when hot, add the tofu and chili. Stir-fry for 1 minute, and add the green beans, garlic, and ginger, and stir-fry vigorously for 1 to 2 minutes more.
3 Add the peanuts and the Sauce mixture, and stirfry for 2 minutes.
4 Stir in the spring onions, then transfer to a serving dish.
Serves 4
Preparation time: 20 mins
Cooking time: 5 mins