French beans are packed with nutritional goodness: they contain vitamins A and C, and minerals including iron, calcium and magnesium; they’re also low in calories and contain no saturated fat. They impart a lovely, tender, crunchy bite to the dish, adding texture and a sweet flavour.

Serves 2

INGREDIENTS

• 1 tbsp cornflour
• 1 tbsp rapeseed oil
• 2 garlic gloves, finely chopped
• 2.5cm piece of fresh root ginger finely, grated
• 1 red chilli, deseeded and finely chopped
• 200g fine French beans, trimmed and sliced into 1cm rounds
• 200g firm tofu, drained and sliced into 1.5cm cubes
• 1 tbsp chilli bean paste
• 1 tbsp Shaosing rice wine or dry sherry
• 200ml cold vegetable stock
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tsp Chinkiang black rice vinegar
• large pinch of toasted ground Sichuan pepper, to garnish
• 2 spring onions, trimmed and sliced, to garnish

METHOD

1. Mix the cornflour with 2 tbsp water in a small bowl or cup to make a paste. Set aside until needed.
2. Heat a wok over a high heat until smoking and add the rapeseed oil. Give the oil a swirl and add the garlic, ginger and chillies and stir for a few seconds. Add the French beans, stir-fry for a few seconds, then add the tofu and cook, tossing for a few more seconds. 
3. Push the ingredients to one side of the wok, Add the chilli bean sauce and the rice wine or sherry to the other side of the wok and cook for a few seconds.
4. Add the vegetable stock, stir everything to combine and bring to the boil. Season with Tamari or light soy sauce and black rice vinegar. Pour in the cornflour paste and stir to thicken the sauce.
5. Transfer to a serving plate, garnish with ground Sichuan pepper and spring onions, and eat immediately.