Actually, to be honest, I’ve no name for this recipe. The recent Chinese New Year was the first time I’ve tasted this dish when my mother-in-law cooked it and I fell in love with it. It is a stir fry involving the use of long beans, chai poh (preserved turnip), prawns and cashew nuts. When I came back to Kuala Lumpur and told my mum about it, she recalled eating this (albeit, with slight change in the ingredients) when she was young. Mum thought that we would not like to eat this and therefore, has never cooked this for us to eat. She used to eat this with plain porridge but it tastes good with rice as well. It can also be a snack on its own. So, suddenly, a long forgotten home-cooked recipe has resurfaced. And mum cooked her version within a week! But I will share mum’s version later.
This is my mother-in-law’s recipe for Stir Fried Long Bean Medley (which is a named coined by me)
- 1/3 bowl of long beans (cut just like in the picture above)
- 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
- 1/3 bowl of prawns (shelled and cut into small pieces)
- A handful of toasted cashewnuts
- 3 cloves garlic (finely chopped)
- Warm water
- 1 tablespoon of palm oil
- A sprinkle of salt
- A dash of white pepper powder
Heat oil in wok and saute garlic together with prawns till prawns begin to turn colour. Add chai poh and continue to stir fry very quickly for about 15 seconds.
Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.
Dish out and sprinkle cashew nuts over the dish prior to serving. (I took the picture above before cashew nuts were sprinkled. By the time my mother-in-law realised she had forgotten to sprinkle the cashew nuts, I’d walloped half the plate and rendered it not as nice for photography. LOL!)
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