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Top and tail and pull any strings. Leave them whole — they blister better and keep their bite. Snip into 2 cm pieces and shake out the seeds. Mince and , and slice , keeping the white parts separate from the greens. Rinse well to lose excess salt, squeeze dry and chop it fine.
Wet beans spit in hot oil. Dry them well on a tea towel before they hit the wok.
- Green beans
- Dried chillies
- Garlic
- Ginger
- Spring onions
- Ya cai
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