ingredients:
- 3 shallots, sliced thinly
- 2 garlic cloves, coarsely chopped
- 1 tsp taoco (fermented soy beans)
- 1/2 tbsp sugar (optional)
- 40 g chili, sliced diagonally
- 1 tomato, quartered
- 4 salam leaves
- 2 stalks lemongrass, halved
- 250 g green beans, sliced diagonally
- 1 cup water
- 1/2 tbsp light soy sauce
- 1/4 cup cooking oil
directions:
- Coarsely ground taoco in a mortar and pestle. Set aside.
- Heat cooking oil in a wok and stir-fry shallots and garlic over high heat quickly.
- Add taoco and sugar into the wok. Stir-fry for 30 seconds.
- Add chili, tomato, salam leaves and lemongrass. Cook for one minute.
- Combine green beans into the wok. Stir-fry quickly to combine all the ingredients for another minute.
- Add water and simmer for 1 minute. Season with soy sauce if desired.
- Remove from heat and serve with steamed rice.
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