Garlic Fried Beans
The texture of our green beans is different than most steamed green beans you’ll find because they’re blistered in oil before the rest of the ingredients are added, leading to a tender, shrunken texture you'll love but can’t achieve with either boiling/steaming. Serve these as a side dish or with some rice and dumplings for a light lunch.
INGREDIENTS
- 400 grams green of trimmed green beans
- 9 cloves of garlic
- 1- 2 tbsp Malaysian Chilli Sambal
- 2-3 cups of neutral oil for frying
INSTRUCTIONS
- Wash and cut your beans in half. Towel dry them and remove as much water as you can to prevent the oil from splashing whilst frying.
- Heat the oil in your wok/pot over medium-high heat. To check to see if the oil is hot enough, stick bamboo chopsticks into the wok - you want to see tiny bubbles rapidly forming around the chopsticks. Alternatively, you can throw a green bean into the wok - if bubbles start to form around the bean immediately, the oil is ready for frying.
- Fry the beans off in batches until they start to wrinkle. Remove the beans from the oil using paper towels.
- Heat a clean wok/pan, add 2 tbsp of oil over medium-high heat. Add the minced garlic and cook for about 30 seconds only as it will start to burn after.
- Add your 1-2 tbsp of our Malaysian Chilli Sambal and mix for 15 - 20 seconds.
- Add your fried beans and mix together.
- Serve as a side dish or a light lunch with rice.