Tuesday, 9 June 2009
One of my favourite vegetable dishes…..goes so well with curries especially seafood and dhal. You may add small prawns, squid or ikan bilis (Asian style dried anchovies) to the vegetable if you prefer.
1 large bunch snake beans – tailed and cut into small pieces (around 1 cm length) (see my GLOSSARY post on SNAKE BEANS)
2 cloves garlic – minced
Meat or seafood – optional
1 onion – sliced thinly
2 tsp mustard seeds
1 tsp turmeric powder
½ tsp chicken stock powder - optional
¼ cup water, milk or coconut milk
Salt to taste
1 large tomato – diced
1 to 2 eggs
Heat oil in a wok and fry the mustard seeds until they begin to pop. Add in the garlic and onions and fry for 1 to 2 mins. Add in the meat or seafood (if using) and cook until half done.
Add in the beans and toss well to coat with the other ingredients. Moisten with a few tbsp of water if required. Add in the turmeric (and chicken stock powder if using) and salt.
Add in the water/milk/coconut milk and mix well. Turn the fire down to low, cover and cook for 3 to 4 mins until the beans are done. Do not over cook – you want the beans to remain crunchy.
Lift the lid and add in the tomatoes. Mix well and make a well in the middle of the wok. Break in the egg/s, lightly scramble them and mix through the vegetables. Check seasoning, turn off the heat and serve hot with rice and curries/dhal.