wok dishes are usually quite fun to stir together. though i’m not really good at stir-frying (somehow i never get the timing just right, and one vegetable will still be hard while the other will be completely mashed and over-cooked), this green beans and tofu wok improvised dish turned out rather nice. it’s quick, healthy, salty – a lovely dinner for one.
wok green beans & tofu
ingredients: 500 g green beans, washed and prepared 1 pack deep fried tofu, cut into long, thin strips 1 handful cashew nuts 2 garlic cloves, minced 4 tbsp. ginger, ground or minced 1 small piece chile, minced 3 tbsp. sesame oil 1/2 cup soya sauce 3 tbsp. rice vinegar 2 tbsp. brown sugar 1/2 tsp. cilantro seeds, ground 1/2 cup thai basil, chopped
directions: pour the sesame oil in the wok and heat it up thoroughly (a drop of water should be sizzling heavily by in it by now). start with the spices: sweat the garlic, ginger and chiles briefly. add the solids; i.e. the cashews, beans and tofu, and fry for a while. then add the brown sugar and let caramelize for half a minute or until browned, and deglaze with the liquids (soy sauce and rice vinegar). add cilantro seeds and half of the thai basil, and simmer for 5 minutes. sprinkle with the remaining thais basil.
remember: the beans should still be firm to the bite (i mainly note that for myself…). you can add a bit of toasted black sesame, and serve it on a big plate as a side dish to tuna, or simply with rice.