Being too lazy to cook a proper dinner, I made these noodles and dumped in whatever greens, meat I can lay my hands on. The greens happen to be long beans and the meat, chicken.
Long beans aka 'Dau Gok' in Cantonese are yardlong beans also known as bora. This climbing vine is subtropical/tropical and widely grown in the warmer parts of South East Asia and southern China. They're at their best when picked for consumption before they mature fully. These beans are low in fat, are a good source of protein, vitamin A and C and also have a significant amount of iron, phosphorous, manganese and magnesium. A major health benefit is their ability to lower cholesterol due to its high fibre content. What are other ways to cook these long beans?
They're commonly used for stir-fries in Chinese cuisine, cut into shorter sections to cook savoury rice, fry them in an omelette or toss them into your fried rice. In Malaysian cuisine, they're often stir-fried with chillies and shrimp paste aka sambal belacan. They are also a popular ingredient in most vegetable curries and can double up in cooked salads aka kerabu, as well. In short, long beans are indeed very versatile.
Read on for the Recipe
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