Long Beans Dice-y Delight

Author: Amy Chen · Joined: 11 Apr Posts: 44

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Long Beans Dice-y Delight
This mixed vegetable dish of beans and nuts is delightful to eat. The long beans and peanuts are crunchy while the tofu is soft. It can go down well with white rice as well as porridge (congee).
It is also suitable for vegetarians as no meat is added.

Ingredients
12 long beans
3 pieces firm bean curd/tofu
5 pieces preserved radish (cai bu) or 1 Tbsp minced
¼ cup roasted peanuts (with or without skin)
1 big red chili &/or 2 red extra hot small chili
3 cloves minced garlic
½ tsp salt
¼ tsp sugar
a dash of soy sauce

Preparation
1. Wash and dry long beans. Then cut them into short lengths of - about 1cm/0.4in.
2. Rinse bean curd and drain on paper towel.
3. Cut preserved radish finely.
4. Cut chilies finely – 0.5 cm.

Method
1. Fry bean curd/tofu with a little oil in hot wok/pan. Lower heat immediately bean curd is in wok/pan. Fry till slightly golden brown. Dice the fried tofu, i.e. cut into small cubes (0.8cm)
2. Heat oil in ok/pan and fry garlic for a few seconds.
3. Add preserved radish and chili and stir-fry for a minute.
4. Add long beans and continue to stir-fry for another minute.
5. Put in salt, sugar and soy sauce, followed by a sprinkling of water.
6. Add the diced fried tofu. Mix well.
7. Turn off heat – then add the toasted peanuts.
8. Dish is ready after all the ingredients thoroughly mixed.

Footnote:
1. The long beans will be crispy if they are thoroughly dried before cutting and frying. The thick “snaky” type of long beans is guaranteed to remain crispy for this dish.
2. Carrots may be added if desired. Dice them to the tofu size.
3. For non-vegetarians, diced chicken meat may also be added if desired.

Recipe contributed by Amy Chen