This is one of my stalwart Chinese side dishes and is a snap to throw together using crisp fresh vegetables. The ginger, spring onions and chilli paste give it a decided zing.
Heat half the peanut oil in a wok over high heat. When hot, add the beans and carrot and stir-fry for 5 minutes or until they start to brown at the edges.
Add the remaining oil, then the garlic, ginger and spring onion and cook for 30 seconds or until golden. Add the sambal oelek, soy sauce and sugar and stir for another 30 seconds.
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