Asian chili beans with rice

Ingredients for 2 servings:

• 350 g beans, green (green beans)
• some salt
• 120 g rice, long grain or brown rice
• 20 g chili pepper(s)
• 2 pepperoncini, marinated in oil
• 70 g spring onions
• 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

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

hot & spicy

Boil rice in twice the amount of salted water, cover, and simmer over low heat for about 20 minutes. Clean the green beans, cut into 2-3 cm long pieces, and blanch in boiling salted water for 5 minutes, drain, and immediately refresh in cold water to retain their color. Wash, slice, deseed, and finely strip the chili peppers. Clean, wash, and thinly slice the spring onions. Peel and finely chop the garlic. Heat oil with 2 chili peppers in a wok, stir the chili peppers, spring onions, garlic, and ginger over medium heat for about 3 minutes until translucent, stirring constantly. If it sticks, just add a splash of water. Then deglaze with coconut milk and reduce slightly. Season with soy sauce, salt, and pepper to taste. Add the green beans and simmer over low heat for another 5 minutes. Serve with the rice.