FRIED GREEN BEANS

"Serve this assertive side with rice and any kind of curry or satay (skewered meat or seafood) or grilled chicken or fish and a cooling cucumber salad."

1 pound fresh green beans, trimmed
2 fresh green or red chiles
2 tablespoons vegetable oil
3 shallots, peeled and sliced into thin rings
2 large garlic cloves, peeled and cut into thin slices
Salt and freshly ground pepper

Slice the beans and chiles on the diagonal into 1-inch pieces. (Discard chile seeds for less heat.)

Heat the oil in a wok or skillet over high. When hot, add the shallots, garlic and chiles, and stir-fry 1 minute.

Add the beans, season with salt and pepper to taste and stir-fry 2 minutes.

Add 1/4 cup water. Reduce the heat to medium, cover the pan and braise the beans for 3 to 4 minutes. Remove the lid, stir, and cook another minute or so until tender but slightly al dente.

Makes 4 to 6 servings
Source: Southeast Asian Specialties (Culinaria) by Rosalind Mowe