Kacang Panjang Goreng Berlada

Stir-fried Spicy Long Beans

banner

Long beans are also known as asparagus beans, yard long beans or Chinese long beans. In Malaysia, they are typically stir-fried or added to curries. This particular stir-fry is how I like to eat my long beans, always with a hint of chilli. Adjust the amount of chillies added to taste.

Ingredients

  • 1 Tbsp vegetable oil
  • 250 g (9 oz) long beans, ends trimmed and sliced on the diagonal into 5-cm (2-inch) lengths
  • 2 kaffir lime leaves, thinly sliced
  • 1 firm tofu square, diced and crisp-fried (optional)

Spice Paste

  • 3 cloves garlic, peeled
  • 2 shallots, peeled
  • 1 large red chilli
  • 2 bird’s eye chillies
  • 1 Tbsp dried anchovies, soaked in water for 5 minutes to soften

Method

  • Chop the ingredients for the spice paste roughly, then pound using a mortar and pestle into a coarse paste.
  • Heat the oil in a wok over medium heat. Add the pounded spice paste and cook, stirring continuously, for 5–10 minutes, until the oil separates.
  • Add the long beans and mix well. Leave to cook for about 3 minutes, until the beans are slightly soft.
  • Turn the heat off and add the kaffir lime leaves and tofu. Stir to mix and dish out. Serve with rice and other dishes.

Loading
Loading
Loading