2 tbsp vegetable oil
2 cloves garlic (minced)
1 inch ginger (minced) (30g)
2 red chilies (seeded and cut into pieces)
2 tbsp fermented soy beans (drained and minced)
1 tsp sugar
1 lb long beans (cut into 2 inch lengths) (450g)
1/4=cup water (60mL)
Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.
Add garlic and ginger. Sauté for 20 seconds. Then add red chilies and sauté for another 20 seconds.
Add fermented soy beans and sugar. Continue to stir fry for 1 to 2 minutes until fragrant.
Add prepared long beans and water. Stir fry for another 5 minutes or until long beans are tender and sauce has thicken.
Turn off stove and transfer vegetables to a serving dish.