Dutch runner beans with a chinese twist
Flat runner beans are briefly boiled, stir-fried with fresh chili, and dressed in a creamy sesame-soy sauce, then topped with toasted sesame seeds.
What you need
How Maurice does it
- 1
Rinse the runner beans, then slice them into small diamond-shaped pieces on a cutting board.
- 2
Bring water to a boil in a wok, add the salt, and briefly boil the sliced beans. Remove with a slotted spoon onto a plate and set aside.
- 3
Dry-toast the sesame seeds in the empty wok until fragrant, then remove and set aside. Wipe the wok clean.
- 4
Heat the olive oil in the wok. Slice the red chili into thin rings and add to the hot oil, stir-frying briefly.
- 5
Add the boiled beans to the wok and stir-fry with the chili for 1–2 minutes. Transfer to a serving bowl.
- 6
In a small bowl, mix the chicken broth, soy sauce, sesame oil, and sugar. In a larger bowl, scoop the sesame paste, then gradually stir in the liquid mixture until you have a smooth sauce. Adjust with a little more sugar if needed.
- 7
Spoon the sauce over the beans and chili, toss gently, and sprinkle with the toasted sesame seeds. Serve immediately.
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