4 SNAKE BEANS & RICE

PREP + COOK TIME 15 MINUTES SERVES 4

Cut 500g snake beans into 10cm lengths. Cook in a large saucepan of boiling water for 3 minutes or until tender; drain. Place 1½ tablespoons lime juice, 1 tablespoon each fish sauce, kecap manis and peanut oil, 2 teaspoons grated palm sugar and ½ finely chopped fresh red chilli in a screw-top jar; shake well. Heat 2 tablespoons peanut oil in a wok over medium heat, add 500g ready-cooked packaged jasmine rice; stir-fry for 3 minutes or until heated through. Add snake beans, ¼ cup finely chopped unsalted peanuts and dressing; toss well to combine.