NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Beans and cu­cum­ber? You may be sur­prised how well these two veg­eta­bles go to­gether, es­pe­cially when com­bined with some tasty Asian flavour­ings.

2 ta­ble­spoons peanut oil 250g young green beans,

stalk ends re­moved 1 clove gar­lic, crushed

½ tea­spoon flaky sea salt

1 red chilli, seeded and finely chopped 2 shal­lots, finely chopped

1 tea­spoon brown sugar

2 tea­spoons fish sauce

2 spring onions, sliced

½ tele­graph cu­cum­ber, seeded

and finely sliced

½ cup fresh co­rian­der leaves

½ cup fresh mint leaves

1 lime, cut into wedges

Heat oil in a pan over a high heat. Add the beans and stir-fry for sev­eral min­utes.

Lower the heat and add the gar­lic, salt, chilli, shal­lots, brown sugar and fish sauce. Con­tinue to stir-fry un­til the beans are ten­der but crisp. Re­move pan from heat and al­low to cool.

Ar­range the beans on a serv­ing dish with the sliced spring onions, cu­cum­ber, mint and co­rian­der leaves. Squeeze over the juice from the lime wedges just be­fore serv­ing.

Serves 4-6

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