Long Beans With Sweet Soy Sauce (Kacang Panjang Kecap)

10m
Prep Time
20m
Cook Time
30m
Ready In


"Recipe source: Saveur (June/July 2006)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (176.1 g)
  • Calories 73.4
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 1206.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 4.6 g
  • Sugars - 5.6 g
  • Protein - 3.8 g
  • Calcium - 67.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a food processor add the garlic, shoots and 2 tablespoons water and process, scraping down sides often to form a paste (2 minutes). Transfer to a small bowl and set aside.

Step 2

Heat oil in a wok over medium low heat. Add the ground paste and cook, stirring, until oil begins to separate and paste no longer smells raw (8-10 minutes). Stir in long beans and chiles; stir to combine. Add soy sauce and 1/4 cup water; stir to coat. Increase heat to medium high and stir fry until beans are barely fork tender (6-8 minutes). Stir in tomatoes and cook until wilted (2 minutes). Season with salt to taste and transfer to a large bowl.

Step 3

Let beans ret for at least 10 minutes before serving.

Step 4

Garnish with fried shallots.

Tips


No special items needed.

1 Reviews

Sue

Yummy. I used the red version of long beans since they were fresher and the green ones they had were limp. These taste pretty much exactly alike. The flavor is great and will go with far more than Asian cuisine.

5.0

review by:
(14 Aug 2023)

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