I just had to use what I had in the kitchen today, and found a bunch of green beans (haricots verts). This is what I made with them:

1 pound (1/2 kilo) green beans

1 tablespoon garlic, chopped

1 tablespoon ginger, chopped

2 scallions (spring onions, green onions), white parts only (I left this out because I didn’t have it and it was just super)

1/2 teaspoon chili paste (harissa or any other hot chilis in a jar, or finely chopped hot peppers)

1 tablespoon dark soy sauce

1/2 teaspoon sugar

1/4 teaspoon salt, or to taste

2 tablespoons vegetable or peanut oil for stir-frying

Wash, top and trim the beans and pat dry. Cut into 2 inch pieces. Fry in wok or frying pan with the oil, turning constantly until they start to wrinkle and turning brown. This keeps them crisp but cooked at the same time (5-7 minutes). Remove from pan and drain on paper towel.

Using the same oil, add the garlic, ginger and scallions, stirring for a few minutes and then add the rest of the ingredients and stir. Then add the green beans back and you are ready to serve them

Bean curd cakes (tofu which has been pre-fried)

3 bean curd cakes (serves 2)

peanut oil (for frying)

1/2 cup of raw peanuts, 1/2 cup of crushed roasted penuts (or 2 Tablespoons of crunch peanut butter, which is what I used today)

1 or 2 cloves of chopped garlic

2 Tablespons of dark soy sauce

3 Tablespoons of tamarind water (optional)

1 teaspoon of palm sugar (optional)

1/2 cup coconut milk

Optional (1 cup fresh bean sprouts, 1 cup cabbage, 4 spring onions for garnish) for a more complex flavor (but I loved it without these!)

Wipe the bean curd and then cut into 9 pieces each (3 x 3). Fry in the oil to pre-heat, and then remove. Mix all of the other ingredients together and on a low heat stir them together. When creamy add the bean curd back in until heated.

Serve the two dishes with rice and you have a spicy, simple, rich vegetarian meal in only about 15 minutes!