Stir-fried Variety Beans
20g baby French beans, cut into 5cm lengths
15 petai seeds, skinned
1 brinjal, sliced into 4cm lengths and 1cm thick
7 four angled beans, sliced at a slant
Enough oil for deep-frying
1 tsp chopped garlic
20g dried shrimps, soaked and coarsely chopped
2–3 tbsp oil
1/2 tsp sesame oil
1 tbsp premium oyster sauce
1 tbsp abalone sauce
1 tsp sugar or to taste
1/4 tsp pepper
1 tsp chicken stock
4 tbsp water
Heat oil in a wok and fry French beans and brinjal briefly for 20–30 seconds. Drain in a wire sieve.
Heat oil and sesame oil in a clean wok. Add dried shrimps and fry until fragrant.
Add in garlic and return all pre-fried vegetables to the wok.
Add in petai and winged beans. Toss well then add in seasoning.
Fry briefly until heated through but do not overcook the vegetables.