Split and deseed the chilli, cut it into thin strips then across into small dice. Finely chop the garlic and mix with the chilli and salt.
String the beans and slice into strips, cutting at an angle into pieces about 3 cm/1¼ in long.
Blanch the beans in a pan of rapidly boiling water for 5-6 minutes. Refresh in ice-cold water and drain.
Put a large frying pan over a high heat. Add the oil and, as it starts to smoke, throw in the beans — standing back as the beans spit viciously. Toss once, then add the chilli garlic paste. Toss and stir for 1 minute, then transfer to a serving dish.
Dress with the soy sauce and serve hot or at room temperature, with lemon wedges.
© 1995 Alastair Little. All rights reserved.