Step 1

Tie 2 snake beans together into a knot. Repeat with remaining snake beans. Heat the coconut oil in a wok over high heat. Cook onion, garlic, ginger and Sichuan pepper for 3 minutes or until the onion begins to colour. Add the eggplant and cook, tossing, for a further 5 minutes.

Step 2

Add the snake beans, mushroom, braising sauce, soy sauce and sesame oil and stir-fry for 5 minutes or until beans are just tender.

Step 3

Sprinkle with cashews and mint.