Braised Green Beans with Chilli

Sometimes all we need is some fresh greens, tossed through with some hot chilli. I love the simplicity of this dish, and it's something I serve with a meat dish.

400 g (13 oz) green beans, trimmed and cut into 5 cm (2 in) lengths

2 tablespoons peanut oil

2.5 cm (1 in) piece ginger, finely chopped

2 garlic cloves, finely chopped

2 large red chillies, finely sliced

2 tablespoons shao hsing wine

1 teaspoon brown sugar

2 tablespoons light soy sauce

1 teaspoon brown rice vinegar

1/2 teaspoon sesame oil

Add beans to a wok or saucepan of boiling water and simmer for 8 minutes. Drain and set aside.

Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add ginger, garlic and chillies and stir-fry for 2 minutes. Add beans and cook for 1 minute, then add shao hsing wine and cook for 30 seconds.

Add sugar and allow to caramelise for 30 seconds. Add remaining ingredients and cook for 30 seconds. Serve immediately.

Serves 4-6 as part of a shared meal.

Stir-Fried Beef Fillet with Onions

This is a another simple dish you can put together on a week night. As with all stir-frys, make sure you have everything ready before you start. This may include putting the rice cooker on even before you start your prep. Get the wok really hot, and you're off!

2 tablespoons peanut oil

500 g (1 lb) best-quality beef fillet, cut into 2.5 cm (1 in) cubes

1 tablespoon peanut oil, extra

3 garlic cloves, crushed

1 white onion, finely sliced

1 teaspoon brown sugar

2 tablespoons light soy sauce

1 tablespoon Sichuan pepper and salt

Juice 1 lemon

Heat oil in a hot wok until surface seems to shimmer slightly. Add half of the beef and stir-fry for 2 minutes. Remove beef from wok with a slotted spoon and drain on kitchen paper. Add extra oil to wok with remaining beef and stir-fry for 2 minutes.

Return all beef to wok, along with garlic and onion, and stir-fry for 2 minutes.

Add sugar and soy sauce and stir-fry for 3 minutes, or until beef is tender and just cooked. Serve immediately, sprinkled with Sichuan pepper and salt, and with a side dish of fresh lemon juice.

Serves 4-6 as part of a shared meal.