One of the few regulars of mom's at home back then, this is a simple dish that easily shines almost like none others. The only challenging part it ever poses is the cutting part getting everything diced, uniformly sized preferably. This goes exceptionally well with a bowl of plain rice, congee or even as a snack on its own. Green beans cooked to the perfect crisp, springy and firm shrimps, moist yet bouncy tofu, crunchy and aromatic peanuts all further enhanced with the salty and distinct flavor of the preserved radish, each bite brings about a kaleidoscope of color, texture and taste guaranteeing a contentment at the end of a meal.
Stir Fried Green Beans with Diced Shrimps and Tofu 粒粒脆
1 cup diced green beans
2 pcs fried firm tofu, diced
12 shrimps (weighing around 1/2lb), shelled and deveined
1/2 cup preserved radish, soaked for about 5 minutes to reduce saltiness then drained well
1/2 cup peanuts, roasted without salt
1 clove garlic, minced
2 tsps soy sauce
1/2 tsp dark sweet soy sauce (I used ABC Kecap Manis)
1/2 tsp dark soy sauce
4 tsps cooking oil
green beans, firm tofu, shrimps, preserved radish and peanuts
1. Heat up the wok with 1 tsp of cooking oil. Dry-fry the tofu for about a minute or two and dish up.
2. Heat up the wok with another tsp of cooking oil. Add in the green beans and stir fry until about 70% done. Set aside.
3. Heat the wok with the remaining cooking oil. Once well heated, bring in the minced garlic and stir fry until fragrant. Once it starts browning a little, add in the preserved radish and stir well. The strong and sour smell from the radish should be almost instantaneous.
4. Bring in the diced shrimps next. Stir until the shrimps start changing color appearing whitish.
5. Toss in the both the tofu and green bean next, followed by the peanuts.
6. Drizzle in the soy sauce slowly from the inner rim around of the wok and stir to mix well.
7. Finish by adding in both types of dark soy sauces and mix thoroughly and evenly.
8. Dish up and serve hot.