Saturday, January 14, 2012

Green Beans with Dried Shrimp Stirfry

Dried shrimp is an uncommon ingredient in the West, but often used in Southeast Asian cuisine where it is often blended with chili, like in sambal belacan. It is shrimp that has been dried and shrunk (as it's name so implies), so imagine all that shrimpy awesomeness in a little tiny popper. It is so good when it is fried with garlic, and I will use it every day if it weren't so hard to find, or expensive.

  • 3/4 lb green beans, cut into 2 inch lengths
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons dried shrimp
  • 2 tablespoons water
  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon cooking oil

  • Add the dried shrimp, minced garlic and cooking oil to a pan, and turn the heat on medium low.
  • When the garlic is golden brown and fragrant, add the green beans to the pan with two tablespoons of water.
  • Cover, and let steam for 3 to 4 minutes, or until cooked.
  • Add the oyster sauce, give it a quick toss, and serve.

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