For this dish, you can either use French beans or long beans. This is a great stir-fry to add to your repertoire and departs from the usual with the addition of some fragrant dried shrimp and pickled mustard (choy po). The choy po adds some crunch while the dried shrimp provides the umami flavours. If you like tofu, you may add some firm tofu slices as well - the possibilities with stir-fries are endless!
This post is part of my Yuen Chun Recipes.
1 packet of French or long beans, sliced (ends removed)
1/2 cup dried shrimp, slightly smashed up and lightly rinsed
1/4 cup of choy po, rinsed
2-3 bird's eye chili peppers, sliced (optional)
1 tablespoon light soy sauce or to taste (I used Yuen Chun's)
Firstly, blanch the beans and set aside. This is to shorten cooking time.
Set aside. Heat up wok until almost smoking. Add in 3 tablespoons cooking oil and swirl to coat. Turn heat to low. Add garlic, choy po and dried shrimp. Fry till fragrant. Add some bird's eye chili peppers if you like some spice.
Add in the green beans. Turn heat to high. Add soy sauce and fry briskly to mix all the ingredients together well. Add a few tablespoons of water. Cover on low heat for about 3 minutes. Serve hot.