Pauline Nguyen, Luke Nguyen, Mark Jensen

Wok-Tossed Snake Beans in Oyster Sauce

Name: Wok-Tossed Snake Beans in Oyster Sauce (Đậu Đũu Xào)
Yield: Serves 4 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 2 teaspoons sugar; 2 teaspoons fish sauce; sesame seeds (optional), for garnish; salt, to taste; 1 garlic clove, crushed; 1 tablespoon oil; 1 tablespoon oyster sauce; ¼ onion, cut into 5 mm (¼ in) strips; 275 g (9¾ oz) snake (yard-long) beans, cut into 5 cm (2 in) lengths

Đậu Đũu Xào

Preparation info

Serves
4
as part of a shared feast

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

275 g (9¾ oz) snake (yard-long) beans, cut into 5 cm (2 in) lengths
1 tablespoon

Asia
Vietnam
Fish course
Side dish
Pescatarian
South East Asia
Gluten-free

Method

Blanch the snake beans for 1 minute, strain and set aside. Place a wok over high heat and add the oil, garlic and onion. Stir-fry until the garlic starts to change colour, then add the snake beans, oyster sauce, fish sauce and sugar. Stir-fry for a further 2 minutes, season with salt, then turn out onto a plate and garnish with sesame seeds (if using).