Snake beans otherwise known as Chinese or Yardlong beans are versatile beans used in many stir fries, salads and curries. When buying look for beans that are thin and dark green in color. DH finds these beans a bit rubbery in texture if under cooked so I cook it until its nice and mushy soft for him. You can cook it to your desired texture. This dish is best consumed with Roti however when Im feeling lazy (which is most of the time) I have this with Lebanese bread or Tortilla wrap instead.
1 Bunch Snake Beans
1 Medium Onion
2-3 Cloves Of Garlic
2 Small Green Chillies (optional)
2 Medium Sized Roma Tomatoes
2 Tbspn Oil
Salt To Taste
• Wash and cut beans about 5cm in length
• Slice onion thinly
• Crush garlic
• Cut chillies in half lengthwise
• Chop tomatoes. If you are not very fond of the skin on tomato you can peel it. I do this by making a shallow cut all around it with a knife and leaving it in a bowl of hot boiling water covered for 10mins. It loosens the skin and makes it easier to peel it off.
• Heat oil in a pan and once hot lower heat and add garlic. Stir fry until it changes its color.
• Now add onions and cook until translucent and add chillies.
• Add chopped tomatoes and cook for a min or two until soft.
• Now add beans and cook till desired texture is achieved.
This dish is best served with Chapati/Roti.