Typically served cold as part of a starter course.

Traditionally made using 'yard-long' beans, but fine French beans are an acceptable substitute.

1. Bring a large pan of water to the boil, salt generously and add the beans. Return quickly to the boil and cook for 2-3 mins until just tender. Rinse immediately in cold running water and shake dry. Arrange the beans neatly on a serving dish.
2. Combine the ginger with the stock and vinegar in a small bowl. Season with salt to taste, then add the sesame oil. Pour the sauce over the beans.