Perfect with Neil Perry's chicken kapitan. Photo: William Meppem
2 tbsp vegetable oil
500g snake beans, cut into 6cm lengths
4 garlic cloves, finely chopped
1/2 tbsp caster sugar
30ml fish sauce
30ml fresh chicken stock
Heat the oil in a wok, until it starts to smoke. Add the beans and stir-fry for about 1 minute. Add the garlic and stir until fragrant.
Add the caster sugar, fish sauce and chicken stock, and stir-fry for another 30 seconds until liquid has slightly reduced. Check seasoning.
The beans in this stir-fry are delicious, but replace them with in-season asparagus and it is even more wonderful. Snow peas or bok choy are also fantastic stir-fried.
- Main Ingredients - Beans
- Cuisine - Malaysian
- Course - Side Dish, Starter/Entree
- Occasion - Family meals, Midweek dinner