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Gok Wan, acclaimed fashion stylist and presenter of ‘How to Look Good Naked’ is firing up his wok to showcase his other great passion in life, Chinese cooking here he shows how to cook Wok Fried Beans.

Wok Fried Beans

Growing up with a Chinese restaurateur and chef for a father, Gok has a real passion for home cooked Chinese food and over the years has developed many recipes of his own. ‘Gok Cooks Chinese’ explores Chinese home cooking, creating healthy and quick meals.

Gok Cooks Chinese published by Penguin accompanies the TV series on Channel 4.

to be kept up to date with all cookery items.

Tips and techniques

1. Make sure the oil is hot enough before you add the ingredients, otherwise they won't cook properly - it should be slightly smoking
2. You can find fish sauce and dried shrimps in large supermarkets - look in the exotic food section
3. Dried shrimps can be very salty - if you prefer less salt you can rinse them in cold water before using, or soak them in warm water for 10 minutes before adding to the wok
4. Serve this dish immediately after cooking.

Ingredients

• 1 tablespoon groundnut oil
• 2 cloves of garlic, peeled
• and finely sliced
• ½ a fresh red chilli, deseeded
• and thinly sliced
• a 3cm piece of fresh ginger,
• peeled and cut into matchsticks
• 4 spring onions,
• finely chopped
• 4 tinned water chestnuts,
• drained and thinly sliced
• 2 tablespoons skinless peanuts,
• boiled for 10 minutes
• 2 tablespoons dried shrimps
• 1 tablespoon Shaoxing rice
• wine or dry sherry
• 250g fine French beans,
• topped and tailed
• 2 teaspoons fish sauce
• 3 tablespoons light soy sauce
• a pinch of caster sugar
• ground white pepper
• 2 teaspoons sesame oil

Serves 3 to 4

Preparation method

Heat the oil in a wok over a high heat. Once hot, add the garlic and chilli and stir fry for 10 seconds to soften. Add half the ginger and all the spring onions, along with the water chestnuts, peanuts and dried shrimps, and cook for 30 seconds

Add the green beans to the wok and toss well. The beans should begin to blister and turn slightly golden. Once everything begins to soften, add the Shaoxing rice wine, fish sauce and soy sauce and cook for a further 10 seconds

Add 4 tablespoons of hot water. Leave to steam for a further 4-5 minutes until the water is almost evaporated and the beans are hot through but still crunchy

Add the remaining ginger and season the mixture with caster sugar, white pepper and sesame oil

Serve piping hot.

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