Thursday, August 28, 2008
I know this is an easy dish that many people will know how to do...
And I also know that many people do not cook long beans this way..
I just want to share with you that long beans are extremely fragrant when cooked this way..
and this method can be applied to other leafy vege dishes in order to achieve that 'wok smell' (wok hei) that we can only get in restaurants.
2 cloves of garlic, smashed with the side of a cleaver(even if u want to chop it, u must smash it first. If not the fragrance will be different)
200 gm long beans (washed n cut into long slants)
1/2 tsp salt
1 1/2 Tbsp oil
1 Tbsp water (if u want it slightly softer)
1. Heat wok until hot.
2. Put in salt, stir a bit and wait for them to be jumping around.
3. Put in oil (at this point, the wok will be smoky)
4. Put in garlic and stir.. be careful, it'll burn easily at this point
5. Put in long beans (should be slightly damp at this point) and toss well for 1 minute.
6. Pour water around the wok, not onto the beans. The steam will soften the beans a bit.
7. Dish up.
Warning: If u cannot stand the "green smell" of vege, you may find this too raw for ur liking. Adding more water to further cook it will spoil the original intended texture & smell. But in the end, u're still the one that'll eat ur own stuff... Up to u then.