It’s a good idea to have French beans often as it is very nutritious and succulent – even though no one has any idea why it’s called French beans.


100g local lotus root, sliced thinly
30g carrot, sliced thinly
1 tbsp oil
5-6 slices young ginger
2 cloves garlic, sliced
75g French beans, sliced at a slant
125ml water
100g roast pork, sliced

1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp Shaoxing wine
1-2 tsp sugar or to taste
1 tbsp cornflour

Blanch lotus root and carrot briefly in a saucepan of boiling water for 30 to 40 seconds. Dish out and set aside.

Heat oil in a wok. Stir-fry ginger and garlic briefly over medium high heat.

Add lotus root and carrot. Stir-fry briskly for about a minute.

Add French beans and a little water. Cover wok and cook for another minute.

Add roast pork and fry briskly. Pour in sauce mixture, together with the rest of the water. Cook until it starts to boil and sauce is reduced. Dish out and serve as part of a Chinese meal.