Another kind of Indonesian side dish. We usually serve it over warm steamed rice and "sambal" (ground hot chilly) company with other side dish like chicken/ meat or fried tofu/ tempe (fermented soy bean).
± 300 g chinese long green beans, trim approximately 7 cm, washed
± 100 gr shrimp, discard head and tail, veined
1 medium onion or 4 cloves small red onion, thinly sliced
3 cloves garlic, smash and finely chopped
1 medium tomato, thinly sliced
2 ~ 3 long red chillies, thinly sliced
1 bay leaves
2 cm galangal, lightly smash.
Sweet soy sauce 3 ~ 5 tablespoons (I use 5 tablespoon)
Salt to taste
enough Cooking oil for sauteing
How to cook:
Heat oil in a skillet, saute garlic and onion until fragrant and transparent, put tomatoes, chilly sliced, bay leaves and galangal, saute for few minutes. Mix in shrimp, stir-fry until shrimp change color, then put in long beans, soy sauce and salt. Pour enough water (about 1 glass) and cook until fresh long bean turn a bit soft and the water dried.
I like my long bean stir-fry slightly crunchy.
Serve warm as a side dish with rice.