Stir Fry Long Bean and Chicken

Yesterday, Hub bought a bunch of long beans. I am so so so terrified of snake even if it is an image of a snake in books or on TV. So I don’t really like to cook long beans. But whenever I have to cook them, I would get my son to cut it for me.

Buy the one that have no black spots, flexible but not limp and do not look dry. I am thinking of growing them when we move to our new house in Tuaran in June. Yes, we're moving again! After spending 5 years in Kota Kinabalu, we've decided it's time for us to pull up our roots and to take the next step. A decision that was not easy to make.

When we moved to Kota Kinabalu five years ago, our plan was to stay here for just one or two years then move back to Kuala Lumpur. But one year became more than five as we got comfortable in Kota Kinabalu. My daughter is not excited about moving there though.  

I will be sure to document our whole moving experience. I’ll miss living in Kota Kinabalu dearly since it has been home to us for so many years but this is not a goodbye as I’ll still be working here and my daughter will still be attending the same school. 1 hour commute to work and school! My current commute is about 10 minutes by car as my workplace is about 10 miles away from where I live. At my old job we had a girl who commuted three hours both ways. 

If it's all highway then I guess an hour is no big deal but inching through heavy traffic for an hour, I don’t know……

Stir Fry Long Bean and Chicken

Ingredients

½ skinless and boneless chicken breast - cut into strips
5 slices of ginger - cut into thin strips
1 teaspoon oyster sauce
1½ teaspoon dark soy sauce
1 teaspoon palm sugar / sugar

1 tbsp fermented soy beans

10 pieces of long beans – cut into 1½ -inch length
4 tablespoons cooking oil
1 clove garlic – peeled and chopped

5 tbsp water
½ tsp light soy sauce

Directions

Heat up 2 tbsp of cooking oil in a wok and sauté the ginger strips until aromatic. Add in the long bean and light soy sauce. Stir fry for about 30 second. Add 3 tbsp of water, do a few quick stirs then cover the wok. Cook for 1 minute or until the long beans is half cooked. Dish out.

Heat up another 2 tbsp of cooking oil in the same wok and sauté the garlic until aromatic. Add the chicken strips and the fermented soy bean. Stir-fry until the meat is fully cooked.

Season with oyster sauce, sweet soy sauce and palm sugar. Stir and toss all ingredients together then add in about 2 tbsp of water. Stir and cook until the sauce is thickened then dish out and serve hot with steamed rice.