Fresh green bean salad from summer vegetable garden harvests. Flavoured with asian inspired ingredients and fresh herbs
Heat oil. ginger, garlic and pepper in a wok or pan until fragrant
On a high heat, hdd sliced beans and stir fry until just starting to darken in colour
Add the water to the pan and continue to cook beans until just tender but they still have crunch
Add fish sauce, coconut aminos, stir through and remove from heat
Serve topped with fresh tomatoes, basil and spring onion
Coconut aminos is a soy sauce substitute.