This is a very good vegetarian recipe, this dish can be eaten in itself or with a piece of lean grilled chicken breast or chicken kebabs seasoned only with salt and black pepper and lemon.
150-200 g green beans
2-3 tablespoons of fresh coconut shavings or more (you can buy it in your nearest Waitrose)
1 tablespoon chopped onion
1 tablespoon chopped ginger if you like
2-3 tablespoon vegetable oil
1/2 teaspoon black mustard seed
1 teaspoon chili flakes
1/2 powdered broth cube or powdered vegetable broth cube if you are vegetarian
salt and coarse black pepper
Instead of blanching vegetables I prefer steaming them in microwave. It makes less dishes to wash and is much faster.
Cut the ends of the green beans, cut into 2-3 even pieces and place them into the steam bag. Seal the bag and put in the microwave according to the instructions on the bag. I set it to middle strong for 1 minute and go. I don’t want to cook it, only “blanche”. When it bells take out and open the bag carefully.
Put your wok over high heat, add the oil. When it is hot, add first the ginger, then the chopped onion. Saute for a few minutes while stirring. Drop the beans and 2 tablespoons of coconut shaving in the wok, fry for a minute than add the chili flakes, salt and coarse black pepper, the powder made from the half vegetable broth cube and stir fry. I like to fry it without adding water, if you like you can add 1-2 tablespoons of water.
I don’t like to over cook the beans I like it when it has a bite.
When it’s ready you may squeeze a wedge of lemon if you like a little sourness.
Serve and garnish with fresh coconut shavings.