Stir fried Long Beans with Fish cake

My eldest son loves to eat long beans or dau gok as they are very crunchy. The long beans as a vegetable is quite versatile. It can be cooked in many ways, as omelette, in curry or stir fried or eaten raw as in ulam.

They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium as well as vitamin C, folate, magnesium, and manganese.

I experimented growing the long bean creeper in my garden and managed to harvest a few strands of long beans recently. Hubby reminisced that his mum used to cook the leaves in her home-made pan mee soup.

Stir fried Long Beans with Fish cake



300 gm long beans, cut to 1 inch long
2 pieces fish cake, sliced
1/2 tsp ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 tbsp oil
salt, water
1 tsp Cosway Delichef Crispy dried shrimp readymix chilli

1. Heat oil in the wok.
2. Saute the ginger, shallots and garlic till fragrant.
3. Fry the fish cake for a minute and push to the side.
4. Add the long beans and stir fry with some salt, sesame oil until they change color, adding in water when necessary.
5. Mix in the readymix chili.
6. Serve hot with rice.