INGREDIENTS
400 g green beans, trimmed
125 ml (½ cup) vegetable oil
2 tbsp caster sugar
2 tbsp fish sauce
60 ml (¼ cup) rice wine
6 garlic cloves, very thinly sliced
Salt flakes, to taste
METHOD
1. Place the green beans in a perforated steam tray.
2. Steam beans for 1 minute at 100°C. Plunge into iced water to stop the cooking process.
3. Drain on paper towel.
4. Heat a wok on medium-low heat, induction setting 4 for 4 minutes then increase to high heat, Induction setting 8.
add the oil and the green beans. Stir-fry until they change colour. Remove from the pan and place back on the
paper towel.
6. Add the sugar by sprinkling over the base of the pan. Cook for 1 minute.
7. Add the fish sauce, rice wine, garlic and a good pinch of salt. Take care as the oil will be
very hot and will spit when the liquids are added.
8. Cook until the sauce has reduced by half, then add the green beans and mix through the
sauce prior to serving.
9. Taste and season with more salt if necessary. Serve warm.
Note
• Snow peas can be substituted for green beans.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
