Stir Fried Crunchy Four-Angled Beans with Fish Sauce

I bought a small bottle of fish sauce recently though I have never used fish sauce in my cooking before. In fact, I don’t even know what it tastes like. Having bought and tasted it straight from the bottle, it was kinda slight saltish in taste.

Anyway, this dish was yet, another experiment for me. We had a small bunch of four-angled beans in the fridge and I thought I would just give this a try. I was blown away by the result and beaming from ear to ear as I happily crunched this during dinner. I don’t know if anyone else has cooked this before or something similar…but I think if you can get your hands on these ingredients, you should give it a go.

This is my recipe for Stir Fried Crunchy Four-Angled Beans with Fish Sauce

Ingredients

• 200 grammes of four-angled beans (sliced thinly)
• 5 to 10 bulbs shallots (sliced thinly)
• approximately 30 grammes dried prawns (about 15 to 20 pieces, soak for 5 minutes)
• 2 tablespoons of palm oil

Seasoning

• 1 to 2 teaspoons fish sauce
• 1/2 to 1 tablespoon of sugar

Method

Heat oil in wok and fry shallots till golden brown. Push fried shallots to the side of the wok. Add dried prawns and stir fry for 30 seconds till fragrant. Return the fried shallots to the dried prawns and add four-angled beans.

Stir well and add seasoning. Sprinkle one or two tablespoons of water if you want the four-angled beans a little moist. As the four-angled beans can be eaten raw, the cooking time is up to you. I like mine crunchy, so I only give it a couple of stir to ensure the seasoning is mixed well. The next time I cook this, I will try to add a squeeze of lime for a little tang to it.

Technorati Tags: Recipe, Vegetable, Chinese, Fish Sauce