• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g long beans, cut into 3cm lengths
  • 1 long brinjal, cut into thin long slices
  • 1 stalk curry leaves
  • 1 red chilli, seeded and sliced
  • 2 cloves garlic, chopped
  • 2 tbsp dried prawns, soaked and chopped
  • 1 tbsp chopped ginger
  • 1 tbsp chopped bird´s eye chillies
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • Seasoning:
  • 1 tsp oyster sauce
  • 1 tbsp miso paste
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp Chinese rice wine
  • 1 tsp cornflour
  • 2-3 tbsp fresh chicken stock

Instructions

  1. Deep-fry long beans and brinjal in hot oil for less than a minute. Dish out and drain from oil.
  2. Heat sesame oil and oil in a wok. Lightly brown ginger, garlic and dried prawns until fragrant.
  3. Add curry leaves and bird's eye chillies. Toss for a while.
  4. Put in long beans, brinjal and red chilli and stir in seasoning ingredients. Fry briskly until sauce thickens. Dish out and serve hot.

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