Fried Spicy Long Beans Recipe |
Ingredients: Serves 4 |
450g long beans, cut into 5cm lengths 50g minced pork or chicken 2 tablespoons chopped dried shrimps or haybee 3 to 4 tablespoons chopped Sichuan preserved vegetables, optional 1 to 2 tablespoons chopped scallions 1 tablespoon chopped garlic 1 teaspoon chopped ginger 1½ teaspoons light soy sauce 1 to 2 teaspoons chili oil 1 teaspoon white rice wine or pi jiu ½ teaspoon sugar ½ teaspoon salt 1 teaspoon fish sauce (nampla) 3 to 4 tablespoons water 1 dried red chili, chopped 1 teaspoon sesame oil 3 cups vegetable oil |
Method: Heat vegetable oil in a wok. When smoking hot, deep-fry the long beans, in portions, for about 5 minutes until they look dried up. Drain and set aside. Remove oil but leave 3 tablespoons of it in the wok. Heat until smoking hot. Add garlic, ginger and pork; stir-fry briefly. Add dried shrimps and Sichuan vegetables (optional); stir-fry for ½ minute. Add long beans, soy sauce, chili oil, wine, sugar, salt, fish sauce and water. Stir-fry, mixing all the ingredients well, until dry. Add scallions and sesame oil. Serve. For a more tangy taste, add 1 teaspoon vinegar to the water. |
Download Recipes
Download our delicious recipes to try at home!