Fried Spicy Long Beans Recipe

Fried Spicy Long Beans Recipe

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.