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16 Oct 2012
Wednesday, 7 November 2007
Stir-fried Long Beans With Bean Paste
A firm favourite in Chinese households... am pretty sure most moms would have this simple yet yummy vegetable dish on the dining table. Just stir in some chopped garlic, sliced shallots (shallots are not necessary, just that I have some and wanted to use up before they turn rotten) and minced bean paste in hot oil till fragrant. Watch out diligently as the bean paste can burn easily. Next, dunk in the long beans and stir. Sprinkle in a wee bit of water and watch how the beans turn colour into a deeper shade. Dish up and serve hot otherwise the beans will turn wrinkly. I do not add in any salt since the bean paste is salty. For a bundle of long beans, I normally use about a heap teaspoonful of bean paste. Most times I will taste it during cooking, if not salty enough then only add some to taste.
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