Name: Miso chicken and green beans with sesame
Yield: 4
Ingredients: 4 garlic cloves, finely chopped; 2 tbsp shiro miso (see note); 1½ tbsp rice malt syrup (see note); ½ tbsp Shaoxing wine; ½ tbsp rice vinegar; 2 tsp sesame oil; 1 tbsp vegetable oil; 350 gm green beans, trimmed; 1 small chicken breast (250gm), thinly sliced; 2 tbsp toasted sesame seeds; 2 spring onions, thinly sliced; 2 long red chillies, finely chopped (optional)

This simple but tasty dish is inspired by Kylie Kwong’s delicious green bean dish at Billy Kwong in Sydney. Serve it with steamed rice.

Ingredients

4 garlic cloves, finely chopped

2 tbsp shiro miso (see note)

1½ tbsp rice malt syrup (see note)

½ tbsp Shaoxing wine

½ tbsp rice vinegar

2 tsp sesame oil

1 tbsp vegetable oil

350 gm green beans, trimmed

1 small chicken breast (250gm), thinly sliced

2 tbsp toasted sesame seeds

2 spring onions, thinly sliced

2 long red chillies, finely chopped (optional)

Method

Main

Whisk garlic, miso, rice syrup, Shaoxing, rice vinegar, sesame oil and 2 tbsp water in a bowl to combine.

Heat vegetable oil in a wok over high heat and stir-fry beans until just wilted (1-2 minutes). Add chicken and stir-fry until golden. Remove from wok and set aside.

Wipe wok clean with paper towels and fry miso mixture over medium-high heat. Add beans and chicken, and toss to coat (1-2 minutes). Serve hot topped with sesame seeds, spring onion and chilli.