Directions
- 1Heat 2 tbsp of oil in a wok.
- 2Add 2 finely sliced shallots and cook for 1 minute.
- 3Add 2 grated cloves of garlic, 4cm of grated fresh ginger and 1 sliced red chilli. Cook for 30 seconds until fragrant.
- 4Add 1 coarsely grated carrot, 120g of shredded Chinese cabbage and 50g of halved fine green beans. Cook for 2 minutes.
- 5Mix 2 tsp fish sauce, 2 tbsp sweet soy sauce and 1 tbsp dark soy sauce together.
- 6Pour the mixed sauces into the wok and stir.
- 7Fluff the couscous and toss it through the stir-fry.
- 8Cook for 1 minute to warm through.
- 9Fry 2 eggs to your liking.
- 10Serve the stir-fry with the eggs on top, scattered with coriander and crispy fried onions.
Ingredients
- 2 tbsp groundnut or vegetable oil
- 2 shallots
- 2 cloves garlic
- 4 cm fresh ginger
- 1 red chilli
- 1 carrot
- 120 g Chinese cabbage
- 50 g fine green beans
- 2 tsp fish sauce
- 2 tbsp sweet soy sauce
- 1 tbsp dark soy sauce
- 1 packet Ainsley Tomato & Chilli Couscous
- 2 eggs
- 1 tbsp chopped coriander
- 1 tbsp crispy fried onions
Equipment
wokfrying pan
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