Serves: 4

Prep time: 8 minutes

Cooking time: 25 minutes

Stir fry beans:

2 Tbs peanut oil

2 garlic cloves, sliced

2 red chillies, sliced

1 tsp cumin seeds

700g green beans, blanched

4 Tbs soy sauce

1 Tbs sugar

2 Tbs oyster sauce

2 tsp sesame oil

50g salted roasted peanuts

2 Tbs chopped coriander

Coconut rice to serve:

1 cup jasmine rice, rinsed

1 tin coconut milk

1 cup water

1 tsp Salt

To make the coconut rice, place the rinsed rice, coconut milk, water and salt into a pot, then bring to the boil.

Reduce the heat, then cover with a lid and simmer gently for 15 minutes until the liquid has been absorbed and the rice is cooked through. Fluff the rice up with a fork before serving.

In a wok, heat the oil, then add the sliced garlic, chillies and cumin seeds until fragrant.

Toss in the green beans and stir fry until the beans are heated through.

Add soy sauce, sugar, oyster sauce, sesame oil, peanuts and coriander, then stir fry for another two minutes.

Serve the beans piled on top of the rice with some extra fresh coriander and chilli.