250g snake beans, trimmed
2 tsp peanut oil
1/2 cup chicken stock
1 stalk lemongrass, bruised
Paste:
2 medium red chilies, deseeded and sliced
2 French shallots, chopped
2 tsp root ginger, chopped
2 tsp garlic, chopped
Grind or pound paste ingredients in a mortar with pestle, or in a small food processor. If using a food processor you may need to add a little oil.
Heat oil in a wok or frying pan. Add paste and cook for 1-2 minutes. Add stock and lemongrass. Bring to the boil. Add beans and cook for 8-10 minutes or until beans are tender.
Serve warm.
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