Instructions: Heat the oil in a deep fat fryer or large wok until it is fairly hot.

When a single bean is dropped in the oil it should bubble all over.

Deep fry half the beans until they are slightly wrinkled which should take about 34 minutes. Remove the beans and drain them.

Deep fry the second batch in the same way.

Transfer about 1 tablespoon of the oil in which you have cooked the beans to a clean wok or frying pan. (The rest can be retained for future use in cooking vegetables.)

Add the garlic ginger and spring onions and Stir fry quickly.

Add the chillis and stir fry them for about 30 seconds until they turn black.

Remove the chillis and then add all the other ingredients.

Stir fry the mixture for a few seconds and then add the cooked drained beans.

Mix well until all the beans are thoroughly coated with the spicy mixture.

Serve as soon as the beans have heated through.

This tasty dish originated in western China as its seasonings indicate. The traditional recipe calls for Chinese asparagus or long beans but I have found runner beans equally suitable. The beans are deep fried to transform their texture but they should remain green and not be overcooked. (Deep frying merely gives them a chewy instead of a crunchy texture.) After deep frying the beans are then stir fried in an array of spices to create a delectable dish. They should be slightly oily but if they are too oily for your taste you can blot them with kitchen paper before stir frying them. For best results serve them as soon as they are cooked.

Serves 2

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