This is one of our favorite green bean dishes, besides the one that cooked with sambal belacan. Sometimes I cooked it without adding shrimps because it had dried shrimps in it. But adding shrimps certainly made it more balance.
The trick to cook a crunchy and green color green bean is you need to fry it in oil first. You can deep-fry it for better result. But I usually trying to save oil and just stir-fry it in oil instead of deep-fry it. This dish is very easy to make and I hope you like it as much as us.
1 bowl of green beans, washed and cut diagonally
12 larger shrimps
3 cloves of garlic, minced
1/4 cup of dried shrimps, pre-soaked until soften
1 Tbsp. dark soy sauce
2 Tbsp. LKK oyster sauce
1. Heat up your wok, when heated, add a little oil. Add in the shrimps and stir-fry until cooked. Dish out and set aside.
2. In the same wok, add in more oil if needed, add in dried shrimps, stir-fry until fragrant, add in garlic, stir-fry for few seconds, then add the green beans. Stir-fry until green beans are cooked and crunchy. Add in the shrimps.
3. Season to taste with oyster sauce and dark soy sauce. Mix well and serve hot!