Thursday 4 April 2024

Stir fry long bean

In the restaurant, I always wonder why the long bean or French bean always has this lush green look.  It is so appealing.  Now I know why, it has to be deep fried first before stir fry.

Long bean is son's favourite and today I added in dried shrimp to enhance the taste.

What you need:

300g long bean, cut into 4 cm long
1 tbsp soy sauce
½ tbsp oyster sauce
½ bowl oil
1 tbsp garlic
4 tbsp dried shrimp (soak and clean)

1 tbsp corn starch
1 tbsp water

1 red chilli, cut into small rounds


Heat up enough oil to deep fry the long bean.  Add the drained dry long bean into the oil.  Cover and let it cook until deep green.  Remove and wash with tap water.

Remove the excess oil and leave about 1 tbsp oil.  

Heat up the oil again and then sautee the dried shrimp and minced garlic and mince ginger until fragrant.

Add in the long bean and stir fry until 

Add in soy sauce and oyster sauce and splash some water.  Mixed well.

Add in the slurry and mix well.

Stir in the cut chilli.



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