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