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Ingredients
- 60 ml (2 fl oz/1/4 cup) soy sauce
- 60 ml (2 fl oz/1/4 cup) vegetable stock
- 2 tablespoons vegetable oil
- 1 teaspoon red curry paste
- 1 red Asian shallot, finely chopped
- 3 garlic cloves, finely sliced
- 1 small red chilli, seeded and sliced
- 500 g (1 lb 2 oz) snake (yard-long) beans, cut into 8 cm (3 1/4 inch) lengths on the diagonal
- a handful of Thai basil leaves
Method
1. In a small bowl, mix together the soy sauce, stock and 60 ml (2 fl oz/1/4 cup) water. Set aside.
2. Heat a wok until very hot. Add the oil and swirl to coat the side. Add the curry paste, shallot, garlic and chilli and stir-fry over medium-high heat for 1 minute, or until fragrant. Add the snake beans and stir-fry for 5 minutes.
3. Stir in the sauce and cook, tossing gently, until the beans are tender. Remove from the heat and season to taste.
4. Stir half the Thai basil through the beans. Serve immediately, scattered with the remaining Thai basil.
