This is our favorite way of eating string beans. It is just a quick stir-fry with shrimps. Actually this is one of Carlos favorite dish. Sometime I will cook it with dried shrimps and sambal but since Carlos is eating I can’t do that. Just like how they cook it in the restaurant I like the string beans to be crunchy and not overcook. I will usually stir-fry them for a few minutes and dish them out before cooking the rest of the ingredients. This way the string beans will retain its crunch.
Recipe Source: My Kitchen Snippets
1/2 pound of string beans – removes both ends and cut into 2” length
10 large shrimps – peel and deveined
1 carrot – julienned
2 cloves garlic - chopped
1 shallot – sliced thinly
3 tbsp of chopped pickle radish/chye poh
3 tbsp soy sauce
1 tbsp oyster sauce
Dash of pepper
1. Heat up the wok and add in 2 tbsp of olive oil. Stir-fry the string beans for 3 minutes. Dish out and set it aside.
2. In the same wok, add in a tbsp of olive oil, stir fry garlic, shallots until lightly brown and fragrant. Add carrot, pickle radish and shrimps. Continue to stir-fry for 2 minutes.
3. Add in the string beans and all the seasonings. Drizzle in 2 tbsp of water. Continue to stir fry for another minute and dish out.
4. Serve with warm rice.