: : Long Beans, String Beans, Curly Bean : :
My streamyx connection is still down. Bah! Because of this, it’s getting harder to blog via the Jaring connection but occasionally, it’s possible. Anyway, let’s have a look at one of my childhood favourites. My father was so happy that he had identified one of our favourite vegetable dishes because my sister and I seriously did not like eating vegetables when we were young. The dish was stir-fried long beans.
So, here are the long beans all chopped up into smaller pieces. I still prefer eating it this way rather than having the beans cut into longer strips.
Granny keeps some pounded dried prawns in the fridge so that when she needs it, it’s ready for the cooking pot, in this case, wok.
Throw some chopped garlic into a heated pan filled with 2 tablespoon of cooking oil. Once the garlic is soft and fragrant, throw in the chopped long beans and stir them. Remember, the fire mustn’t be too hot that it’ll burn the beans.
Add in some salt and we also added in some MSG so that it gives a sweetish taste. It was about 1/2 teaspoon of MSG that went into this dish. One thing about MSG is that it makes a dish sweeter but we usually don’t put a lot. Crack at egg in the middle of the beans and continue cooking until the beans are soft and have changed to a darker greenish colour.
Voila! The finished dish. Yummy and tasty. I love this stuff.