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.