Celeriac and green beans are stir-fried quickly in a delicious sauce, made with ginger, garlic, chillies and sesame oil. An unusual dish but a brilliant side dish to serve alongside chicken or beef.
- 300g celeriac
- 300g green beans
- 4 garlic cloves
- 2 red chillies
- 1 tbsp. minced ginger
- 5 tbsp. wine vinegar
- 2 tbsp. soy sauce
- 2 tbsp. runny honey
- 1 tbsp. groundnut oil
- 1 tbsp. sesame oil
Trim the green beans. Peel the celeriac and cut into thin matchsticks. Thinly slice the garlic cloves. Halve the chillies and remove the seeds with the back of your knife, then finely slice.
Put the celeriac into a steamer insert over a pan of simmering water. Cook for 2-3 minutes, then add the beans and steam for another 5 minutes. Set to one side.
Heat groundnut oil and sesame oil in a wok. Once hot, add the chillies, garlic and ginger and fry for 30-60 seconds or until fragrant and starting to brown. Throw in the celeriac and green beans, toss to combine, then add the wine vinegar, soy sauce and honey.
Cook for a further 1-2 minutes or until the sauce coats the veggies. Serve hot.