Nutrition Facts
Spicy green beans with chilli and garlic
Amount Per Serving
Calories 225
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 141mg47%
Sodium 458mg20%
Potassium 393mg11%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 7g8%
Protein 13g26%
Vitamin A 1261IU25%
Vitamin C 19mg23%
Calcium 114mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Spicy green beans with chilli and garlic
A spicy side dish for two
Servings: 2
Calories: 225kcal
Equipment
- Blender or food processor
- Wok
Ingredients
- 1 tbsp dried shrimp
- 6 dried red chillies
- 3 garlic cloves peeled
- 2 banana shallots peeled
- 2 tbsp cooking oil
- 2 tsp belachan (fermented shrimp paste)
- 250 g green beans trimmed and cut into 1.5cm pieces
- 2 tbsp water
- 2 tbsp pork floss (rousong), optional
- Salt
Method
- Soak the dried shrimps and chillies in warm water for at least 10 minutes or up to one hour, then drain. If you don’t want the dish to be too spicy, remove the seeds from the chillies, then place them in a blender with the soaked shrimps, garlic and shallots. Blend together to make a rough paste.
- Heat the oil in a wok over a medium heat. Add the chilli-shrimp paste and stir-fry until aromatic, then add the belachan and stir for a couple more minutes to cook the paste out.
- Turn up the heat slightly, add the green beans and give it all a good stir. Stir-fry for a couple of minutes. Add the water to help ‘steam-cook’ the beans and season with salt, then turn the heat down and continue cooking for four to five minutes or until the beans are tender (no more than seven minutes in total).
- Serve immediately with pork floss sprinkled on top, if using.
Nutrition
Calories: 225kcal | Carbohydrates: 19g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 141mg | Sodium: 458mg | Potassium: 393mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1261IU | Vitamin C: 19mg | Calcium: 114mg | Iron: 3mg