Summary

Ingredients

• 350 g beans, reen (reen beans)
• a bit salt
• 120 g rice, lon rain or brown rice
• 20 g chilli pepper (s)
• 2 peperoncini, pickled in oil
• 70 g sprin onion (s)
• 4 cloves garlic
• some ginger, dried and crushed or fresh
• pepper
• 10 ml soy sauce
• 5 g olive oil, from the peperoncini
• 100 ml coconut milk

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Instructions

1. Bring rice to the boil in twice the amount of salted water and cover and let it soak on a low flame for about 20 minutes.
2. Clean the green beans, cut into pieces 2-3 cm long and blanch in boiling salted water for 5 minutes, drain and immediately rinse in cold water so that they keep their color.
3. Wash, cut open, core and cut the chilli peppers into fine strips. Clean and wash the spring onions and cut into thin rings. Peel garlic and chop finely.
4. Heat the oil with 2 peperoncini in a wok, let the chilli peppers, spring onions, garlic and ginger become translucent over a medium heat while stirring constantly for about 3 minutes. If it struggles, just add a dash of water. Then deglaze with coconut milk and let it boil down a little. Season with soy sauce, salt and pepper to taste.
5. Add the green beans and let it steep again for 5 minutes on a low flame.
6. Serve with the rice.