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Szechuan Style Long Beans
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| This dish is mostly served with minced pork, but I made mine a meatless version, albeit with dried scallops (conpoy), which you can leave out if you really want it vegetarian. Recipe (serves 2) | |
| 200g | to 250g long beans, cut approximately 2-inches lengths and DRIED on a towel |
| 1 handful dried scallops, soaked for 10mins in water (I used baby scallops) | |
| 2 cloves | garlic, minced |
| 1 red chilli, sliced thinly 2 tbsp sambal* or chilli paste Splash of kicap manis for colour (you can use dark soy sauce too ... use sparingly) | |
| Salt to taste | |
| Dash | sugar, (optional) |
* I tried using Sing Long brand nasi lemak sambal chilli for this dish and it was pretty good.
? In a skillet or wok, add about 3 tbsp vegetable oil. When it is smoking hot, add in long beans. This is when you'll regret not drying them as instructed because you'll be getting splashed with hot oil!
? Fry the beans till them take on a wrinkly, blistered appearance. If your oil is smoking hot, this will be quick. Remove from the skillet and leave the beans to drain on a paper serviette.
? In the same skillet, add in the garlic and chilli slices, and fry briefly.
? Add sambal or chilli paste. Add in softened scallops (not the soaking water). Stirfry briefly.
? Add a splash of kicap manis (or dark soy sauce).
? Now return the long beans to the skillet. Give them a quick stirfry and add salt (and sugar, if using) to taste. Dish up and serve.
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