Singaporean Long Beans With Lemon Grass Recipes

CAULIFLOWER AND ASIAN LONG BEANS IN GREEN CURRY AND KAFFIR LIME LEAVES

Steps:

• In a large saucepan, heat the oil and add the onion, ginger and garlic. Cook until softened. Add the curry paste and lemon grass. Pour in one cup of coconut milk, lime leaves, fish sauce and sugar. Bring the sauce to a boil and add the cauliflower. Stir well and cook for 5 minutes. Reduce the heat to a simmer and add the eggplants, long beans, chili and remaining cup of coconut milk.
• The mixture is done when the eggplant it cooked through yet retains its firmness. Season to taste and add cilantro leaves, retaining a few for garnish.

STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL

Steps:

• Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
• Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
• Toss in the long beans and stir-fry 1-2 minutes.
• Spoon in the roast chilli paste. Stir to mix well with the beans.
• Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
• Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
• Season to taste with fish sauce.
• Add the basil, stir well into the mixture to wilt.
• Continue to stir-fry until the beans are tender to your liking.
• Transfer to a serving dish and serve warm along with the other dishes with steamed rice.