Stir-fried kam heong chinese long beans recipe

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
250g long beans, cut into 5cm lengths

1 onion, quartered

4 tbsp dried shrimps, soaked and ground coarsely

1 tbsp minced garlic

1 tbsp minced shallots

2 sprigs of curry leaves, stem discarded, use leaves only

5 bird's eye chillies, chopped

Sufficient oil for deep-frying

Seasoning (Sauce mixture) :

1 tbsp curry powder

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp Hoisin sauce

1/2 tsp sugar

1/4 dark soy sauce

4 tbsp of water


  • 1. In a skillet, deep-fry long beans in hot oil for 20-30 seconds. Dish up and drain on a wire mesh ladle to drain off excess oil.

    2. Leave about 2-3 tbsp oil in the skillet and saute chopped dried prawns, minced garlic and shallots until fragrant. Add in curry leaves and bird's eye chillies. Stir to mix well and until aromatic.

    3. Return the Chinese long beans to the skillet and pour in the sauce mixture (seasoning). Stir to mix well all the ingredients. Dish out in a serving plate and serve hot with steamed rice.

    Source :


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