| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 171 | 7g | 1g | 22g |
| sugars | fibre | protein | salt |
| 3g | 5g | 9g | 0.4g |
Why I Love Singaporean Stir-fried Long Bean with Bean Curd Puffs
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When I first tried the Singaporean dish, Stir-fried Long Bean with Bean Curd Puffs, I was immediately transported to a world of vibrant flavors and textures that contrasted so beautifully with the simplicity of my New England staples. The crunch of the long beans intertwined with the soft, sponginess of the bean curd puffs creates a delightful dance on the palate, all seasoned with the umami richness of oyster and soy sauces.
A Flavorful Journey
I love how this Stir-fried Long Bean with Bean Curd Puffs recipe brings together the simplest of ingredients to create a dish that’s both nourishing and mouthwateringly delicious. It’s a testament to how a few components, blended with the right spices and techniques, can amount to a meal that feels like an adventure with every bite.
The use of long beans and bean curd puffs might be a departure from my usual fare, but that’s the excitement cooking offers – a chance to explore the tastes of faraway places from the comfort of your kitchen. This dish, in particular, aligns with my philosophy of food: ingredients from the earth, treated with respect, can result in the most sublime eats.
Perfect Pairings
While the Stir-fried Long Bean with Bean Curd Puffs can undoubtedly stand on its own as a fulfilling meal, it also pairs beautifully with a bowl of steamed jasmine rice. The light, fragrant rice complements the robust flavors of the stir fry, making it a meal reminiscent of the hawker centers in Singapore, bustling with life and aromatic with the scent of spices and searing woks.
It’s easy to draw parallels between this recipe and a traditional Chinese stir fry, but what makes this dish uniquely Singaporean is its embrace of the bean curd puff, an ingredient not as common in other cuisines. This addition is what gives the dish its distinctive texture and rich flavor profile. In my endeavors, I found that Chef Sanjay Thumma often captures the essence of Asian cuisine with a respect for its authenticity, something I aimed for when preparing this recipe.
This dish also plays well alongside other Asian-inspired sides, like a cool, cucumber salad or a tangy Asian slaw. Each dish compliments the Stir-fried Long Bean with Bean Curd Puffs, creating a feast that’s as varied in texture as it is in flavor – a true celebration of food’s universal language.
As a nod to New England, consider pairing this with a simple, fresh salad similar to what one might have alongside a lobster roll. The crispness of the greens and the lightness of the dressing offer a refreshing counterbalance to the heartiness of the stir-fry, just as the sea breeze complements the warmth of the sun.
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What You’ll Need
- 1 pound of long beans
- 1 cup of bean curd puffs
- 3 cloves of garlic, minced
- 1 teaspoon of grated fresh ginger
- 1 red chili, sliced (optional)
- 2 tablespoons of vegetable oil
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 1/2 cup of water
- Salt and pepper to taste
- 1 teaspoon of cornstarch, mixed with a little water
Method
Step One
Begin by washing the long beans and cutting them into roughly 2-inch long segments. Also, cut your bean curd puffs into halves or quarters if they are too big.
Step Two
Take a wok or large frying pan and heat the vegetable oil over medium heat. As soon as it’s hot, add the minced garlic, grated ginger, and the sliced red chili if you’re using it. Sauté the mixture for about a minute or until fragrant.
Step Three
Turn up the heat to high and toss in the cut long beans. Stir fry them for about 2 minutes. Following this, add the cut bean curd puffs into the pan. Continue stir frying for another 3 to 4 minutes.
Step Four
Add the soy sauce, oyster sauce, and water into the wok or pan. Give everything a good stir, ensuring that the sauces evenly coat the beans and puffs. Lower the heat, cover the pan, and let everything simmer for about 5 minutes.
Step Five
While everything is simmering, create a cornstarch slurry by mixing the cornstarch with a little bit of water in a separate bowl. Once your 5 minutes are up, uncover the pan, turn the heat up to medium high, and add your slurry into the pan. Stir well as the sauce thickens from the cornstarch.
Step Six
Add salt and pepper to taste, stir well until evenly distributed. Then remove the pan from the heat.
Step Seven
Once removed from heat, it’s ready to serve! Pairs delightfully with rice, other stir fries, or just as a standalone dish. Enjoy your Stir-fried Long Bean with Bean Curd Puffs!
