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A delicious Chinese stir-fry dish. Serve with freshly cooked rice.
5 people made this
- 125g green beans, chopped
- 65g carrots, chopped
- 125g celery, chopped
- 1 tablespoon oil
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 8 cooked prawns, chopped
- 150g tomatoes, chopped
- 4 tablespoons tomato ketchup
- 250ml water
- 2 tablespoons sugar
- 1 teaspoon salt
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Bring a large saucepan of water to the boil. Boil the green beans, carrots and celery for 5 minutes. Drain and set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Saute the onions and salt until soft, 3-4 minutes.
- Stir in the green beans, carrots and celery. Add the prawns and mix well.
- Add the tomatoes, tomato ketchup, water, sugar and salt and stir well. Cover and simmer for 1-2 minutes. Serve hot.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
The flavours were nice but it seemed a bit watery. I would probably add less water next time or add some cornflour to thicken it.-15 Aug 2017
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Everyone needs a quick go-to meal for a “healthy-ish” dish that can be made quickly without fore-planing or thought. This Asian shrimp is that dish. In less than twenty minutes you’ve got a delicious and filling meal that leaves you smiling with a happy belly.
The High Heel Gourmet
One of my readers has been waiting through episode after episode of curries just for this one recipe and finally couldn’t wait any longer, so she sent me a message on my Facebook page asking for it, saying that she’s been waiting nearly a year now. Ha! I wish I knew earlier. This recipe is something I wasn’t even planning on writing about.
By the way, for all my followers, if you want any specific Thai recipes, you can request them. If I don’t have any recipes already planned, I should be able to post the recipe you request within a week or two. If I already have requests in the queue, then you might have to wait a little longer, but at least you will get it sooner than a year!
This is my husband’s all time favorite dish that I make all the time at home, but I never knew that it was quite so popular among the non-Thais. It is an ancient recipe, but has been altered over time until it no longer resembles the original.
The Prik Khing known to the Thais and foreigners these days is the dish using Kaeng Kua curry paste, stir-fried in oil with long beans or green beans and your choice of meat. In Thailand, the choice of meat is usually pork belly, crispy pork fat or crispy fried catfish fluff (made by steaming or grilling the catfish, separating the meat, fluffing it, then deep-frying it in hot oil the fish meat fluffs even more in the process), but outside the country it could be chicken, beef, shrimp or many other possibilities.
Prik Khing is also spelled multiple ways. Thai write พริกขิง only one way, but in karaoke Thai, using the Roman alphabet, there are several. Prik Khing, the one I use, seems to be the most popular name. There is also Prik King (yikes), Phrik King and Phrik Khing, the least bawdy. Some would call it Pad Phrik Khing or Phat Prik Khing. Pad (Phat) means stir fry. Remember these stir-fried favorites?”Pad” Thai, Khao “Pad” Sapparot, (Pineapple fried rice), “Pad”See Ew, and “Pad”Kee Mao.
In the history of the dish, it was used as rations for people who had to travel a long distances, including solders, or it was made to stockpile. You might wonder WHY. Because stir-frying the meat (crispy pork fat or pork belly were the most popular choices because they can be kept unspoiled for a long time) in oil and curry paste until they are dry not only prevents the food from spoiling in a hot climate, but is also tasty, and I don’t have to explain that it’s easy to transport.
So, originally Prik Khing was quite dry and had no vegetables. When did the beans come in to the picture? Prik Khing was normally eaten with vegetables anyway, just to tame the heat from the chili down a little bit. And sometimes in the rations cooked long beans were added to the Prik Khing just to make it easier to eat.
A lot of Thai people debate about the name of this dish. As you might already know, Prik in Thai means chilli, but how about Khing? Khing is ginger. “Does it contain ginger?” is the most common question among the Thai cooks. (Wikipedia doesn’t have the correct information about the curry paste on this, so ignore it.)
The ancient recipe that I know does contain ginger, a lot of ginger. Ginger has many medicinal effects: immune boosting, anti-inflammatory, eliminating gastrointestinal distress and especially preventing nausea and the symptoms of motion sickness, which was the most important property of ginger. You might ask why this was so essential. How were travelers in the olden days getting motion sickness?
When the American pioneers still traveled in wagons, I hope you didn’t expect that my ancestors were flying around on a magic bamboo mat, do you? We walked, of course, but otherwise we rode in wagons, or on the backs of water buffalos, horses or elephants. You think it was fun to wobble on those animals’ backs or in a wagon that had wooden wheels? Not to mention the roads weren’t exactly Autobahn smooth! If there was any path resemble a road way, we’re already considered lucky. Ginger was an essential remedy for traveling back in those days. I’m sure that’s why they put a lot of ginger in the Prik Khing that was used as rations. Smart move! Pioneers would have probably killed for some ginger.
Prik Khing with crispy pork was the common stockpile in the Thai household. In the old time we used homemade lard. We would cook pork fat until it released the oil. The by-product from this process is crispy pork fat, similar to bacon but no salty taste because we never cure the pork fat. To get enough oil to use in the household for the whole week, my grandmother have to fry at least 2 lb. of pork fat a week.
I swear I didn’t really cut these out from my belly or my thighs, even though they kinda look familiar.
The crispy pork was actually a treasure in the cupboard. If I could get to it before anyone else, especially my dad who normally was the fastest, I would just eat it plain or put it over steamed rice, add a dash of fish sauce, some slices of shallot, and squeeze a little lime juice over. Just that, and I was in heaven. I would sit down on the kitchen floor, spread my legs apart and put my rice bowl in between, just to protect and guard my food. I savored every bite of it. Good thing I did, because as a grown up with high-cholesterol genetics, I have to think three times before I eat it!
The smell of fried pork fat was so wonderful. It reminds me of my grandmother’s home.
The problem with the crispy pork fat, called “Gaag Moo”, is about a kilo of pork fat yield so little crispy pork fat, approximately about 3/4 cup. So, we don’t normally make Prik Khing as a weekly thing but if we have some party going on that we need a lot of lard, then of course, we got a lot more crispy pork fat and that’s the Prik Khing time.
Once we get the crispy pork fat we leave it to cool while we’re pounding on the curry paste. We use Kaeng Kua curry paste, omitting the kaffir lime peel but adding lots of ginger, approximately about the same amount as the curry paste used for the dish. Then we add the dried shrimp into the curry paste too. The curry paste will be cooked in oil, either lard that was extracted from the crispy pork fat (not recommended for people with heart problems or high cholesterol) or vegetable oil.
When the curry paste is cooked and fragrant, then the other ingredients will be added. I use the Songkhla (a province in the south of Thailand) recipe that was handed down in my family, so we add not only the crispy pork fat but also the same amount of crushed peanuts with it too. The Prik Khing will be seasoned with fish sauce and palm sugar. Stir-fry until all the ingredients are well blended. That’s the ancient recipe of Prik Khing.
You probably don’t care about that ancient recipe, developed before the discovery of cholesterol and heart plaque. The modern Prik Khing is much healthier, with green beans and shrimp.
Ingredients (for 2 or for my husband these are ALL for him. I would be lucky to get a few bites.)
Green beans or long bean cut about 1”-1.5” long 2 cups
Shrimp, or your choice of meat cut to pieces 1/2 cup (Vegetarian or Vegan use cubed hard tofu)
Fish sauce 2 tablespoons (Vegetarian or Vegan use mushroom soy sauce)
Vegetable oil 2-3 tablespoons
(Optional) Ginger 3 tablespoons
(Optional) Dried shrimps 2-3 tablespoons
(Optional) Chiffonaded kaffir lime leaves
1) If you want to use ginger, mince or pound it in the mortar with the curry paste before you start. Same for the dried shrimp.
2) Put oil in the wok over medium heat. Add curry paste to the oil and stir fry for at least 1 minute, or until fragrant. (You should sneeze at least once if you just made the curry paste fresh)
**If you are using chicken, pork, beef or lamb, please see note #1**
3) Increase the heat to high, add the cut green beans and stir-fry, season with fish sauce and palm sugar, taste and adjust to your preference. Stir-fry the green beans until they’re almost cooked.
4) Add the shrimp and toss them around quickly until they’re all cooked. The green beans should be cooked through, too.
5) Serve with steamed jasmine rice.
1) If you are using other land animal meat, add the meat right after you cook the curry paste, and stir-fry until the outsides are cooked before adding green beans.
Another friend just asked me for the ancient Songkhla-style Prik Khing recipe after I posted the picture on Facebook page. So here we go:
Ingredients for Songkhla-style Prik Khing
Crispy pork fat (กากหมู) 3/4 – 1 cup — You can get this from frying about a kg or (2 lb.) of pork fat
Kaeng Kua curry paste 3 tablespoons
Crushed peanuts 3/4 – 1 cup
Fish sauce 2-4 tablespoons
Palm sugar 2-3 tablespoons
(Optional) Chiffonaded kaffir lime leaves
1) Mince ginger or pound it in the mortar with the curry paste before you start. Same with the dried shrimp.
2) Put oil in the wok over medium heat. Add curry paste to the oil and stir fry for at least 1 minute, or until it fragrant.
3) Lower the heat to medium-low, add crushed peanuts and season with fish sauce and palm sugar. Taste and adjust the taste.
4) If you want to add salted duck egg or chiffonade kaffir lime leave, this is the time to add it, and you might want to taste it again because the salted egg could change the balance.
5) Add crispy pork fat and toss until everything are well blended quickly then turn off the heat.
1 cup very ripe tomatoes, finely chopped
Rinse and pat dry the shrimp with a paper towel. Marinate them with the lemon juice and the cracked pepper. Set aside.
Clean and cook the green beans in salted, boiling water until they are crunchy (5 minutes) and set aside.
Heat a large pan or a wok on high heat. Pour in the oil, and the bay leaf. Pan-fry for a few seconds. Add the lemon zest, garlic, shallots and ground dhaba masala and fry for a few seconds.
Add the marinated shrimp and stir-fry for 1 minute.
Add the tomatoes, honey and salt. Mix well and then add the green beans.
Cover and cook for 2 more minutes. Garnish with chopped parsley and serve.
More Shrimp Recipes:
To make this shrimp and green peas stir fry recipe, you need fresh shrimp, egg whites, peas, corn starch, ginger root, rice wine, salt, sugar, and pepper. You also need a good wok or a non-stick skillet pan. It's absolutely easy to make and most importantly it tastes delicious. So, let's talk about the cooking ingredients and cooking process below.
Choosing and Prepping Shrimp:
In this recipe, we are going to use medium-size shrimp, about 36-50 per pound.
The shrimp are the star of the dish. Therefore, you&rsquoll want to use the best shrimp that have a superior fresh taste. First off, when picking your shrimp you&rsquoll want to avoid any shrimp that smell like ammonia.
You also want to steer clear of shrimp with signs of decay, like those that are limp or slimy. Also do not purchase shrimp with yellow or gritty shells.
It's highly recommended using fresh shrimp with shells on as they have more flavor. Before you cook them, you need to peel and devein the shrimp by using a toothpick or knife to lift out the black vein and wipe it off on a paper towel. Then, you&rsquoll want to dry the shrimp, a key step before you dip them into the egg white.
- 4 4 to 5-ounce fresh or frozen tilapia fillets
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- ¼ cup water
- 1 pound fresh green beans, trimmed if desired
- 2 tablespoons water
- 1 tablespoon canola oil
- 1 Nonstick cooking spray
- 1 tablespoon sesame seeds, toasted
- ¼ cup thinly sliced green onions (2)
Thaw fish, if frozen. Rinse fish pat dry with paper towels. Place fish in a shallow baking dish.
For marinade, stir together soy sauce, ginger, sesame oil, and garlic in a small bowl. Pour marinade over fish, turning to coat. Cover with foil and marinate at room temperature 20 minutes. Drain fish, reserving marinade. Add the 1/4 cup water to the reserved marinade.
In a large nonstick skillet, combine green beans and the 2 Tablespoons water. Cook, covered, over medium-high heat for 5 minutes, stirring occasionally. Add canola oil. Cook, uncovered, about 5 minutes more or until beans are crisp-tender, stirring frequently. Transfer beans to a serving platter cover and keep warm.
Meanwhile, coat another large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add fish to hot skillet cook 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle beans with sesame seeds arrange fish on top of beans.
Wipe out skillet with a paper towel. Add the reserved marinade to skillet cook and stir over medium-high heat 1 minute. Strain through a fine-mesh sieve. Drizzle marinade over fish sprinkle with green onions.
Cantonese shrimp and vegetable stir-fry
We were in the mood for a stir-fry last night, and needed just a basic sauce to go with shrimp and some vegetables we had on hand — red and yellow peppers, green beans, carrot and scallions. This is the recipe we came up with. It’s very simple and absolutely delicious.
The sauce has a wonderful sweet-savory taste that makes it a versatile all-purpose base for many Chinese-style dishes. It’s made with only three ingredients: oyster sauce, which adds a unique, savory but sweet flavor rice vinegar, and soy sauce. These three ingredients turn up in a lot of our Chinese recipes including dipping sauces, marinades and stir-fry sauces. They aren’t expensive and you can usually find them at large supermarkets or Asian food stores. We’ve found that the quality of oyster sauce varies greatly between brands, which affects the overall flavor of the dish, so we stick with the brand we know and love — Lee Kum Kee. This stir-fry is great with shrimp, but scallops, squid, chicken or tofu also work really well.
Shrimp Stir Fry Recipe With Green Peas And Other Vegetables
- 1 lb frozen cooked tail-off shrimp
- 1/2 lb frozen stir-fry vegetables
- 1 cup of frozen peas
- 2 tbsp soy sauce
- 4 garlic cloves, minced
- 1 tbsp oil
- 1/4 tsp pepper
- Put frozen stir-fry vegetables and peas in a bowl and microwave for 4 minutes on High.
- Heat the oil in a non-stick frying pan over medium-high heat.
- Add shrimp, vegetables and peas and mix. Cook for 2 minutes.
- Add soy sauce, garlic and pepper and mix. Cook, stirring, for 2 minutes.
- Taste to see if there is enough salt, and if it&rsquos not salty enough, add more soy sauce to taste.
Green peas are great frozen veggies to have in your freezer, and they are great in stir-fries!
Here&rsquos the picture of this shrimp stir fry cooking in a frying pan:
And here&rsquos the picture of this shrimp stir-fry served over white rice &ndash see how to make perfect rice.
This umami rich Sri Lankan style green bean stir fry is easy and packed with flavor!
I loved eating green beans as a kid, and that’s mostly because of the way in which it was cooked. I’ve known a lot of picky eaters who made exceptions for this flavor-packed green bean stir fry.
Is this a green bean curry?
Yes, but also different from a traditional green bean curry.
Unlike most curries which usually have some type of gravy/sauce, this is a dry preparation with no gravy.
Stir fries are prominent in Sri Lankan cooking now, largely due to influence from Chinese cuisine. This spicy curried green bean stir fry is cooked much like a traditional stir fry, using high heat and fairly quick cooking techniques (but using a non stick pan), but also using traditional Sri Lankan flavors and spices.
Ingredients needed to make curried green bean stir fry
For this recipe I use fresh green beans. Using fresh green beans allows me to either cook the beans a little less and keep them crunchy, or char them a little and soften them.
But you can use frozen beans too for convenience. The result will be softer beans, because it’ll be harder to char them or to keep them crispy. But it’ll still taste just as flavorful.
Garlic and ginger
Essential ingredients in Sri Lankan curries. For this green bean stir fry, you can use one or the other, or both. I either mince them, or keep them as big chunks, because my husband loves to eat caramelized pieces of garlic, and I love caramelized pieces of ginger. Win win.
You can use yellow onion, sweet onion, or red onion for this recipe. Because of the cooking method, the onions will end up being caramelized. So make sure not to cut the onion too small.
Curry leaves yield a distinct flavor. An earthy, herby flavor with a little spice. You can use fresh curry leaves, or dried curry leaves.
If you don’t have this ingredient, you can use bay leaves or pandan leaves instead. But do NOT use any other substitute (such as lime leaves or basil).
I use, not surprisingly, Sri Lankan curry powder for this recipe. I always have a big batch of homemade curry powder at any given time because it’s the one spice blend that I’d never want to run out of.
You can use Madras curry powder, or a store-bought curry powder instead too. If you’re using store-bought, just check the ingredients to make sure it’s NOT just a blend of turmeric, salt, garlic and ginger powder. Most supermarket “curry powders” in North America are just mislabeled turmeric powder. A good curry powder must have a good blend of spices such as coriander, cumin, cardamom, and cloves, at the very least.
Chili powder and turmeric
This adds the spice and the color. Adjust the chili powder/flakes to your taste and tolerance level. This recipe has a medium level of spice (we prefer it spicier than this). The turmeric adds color as well as a nice earthy flavor. So don’t skip it.
Another crucial ingredient for this Sri Lankan green bean stir fry.
I still use coconut milk even though this recipe has no gravy/sauce. At high heat the coconut milk cooks and evaporates, leaving a thick concentrated coconut flavor. This delicious “paste” coats the beans, giving each bean a really creamy and flavorful taste.
Maldive fish crumbles
This is a very unique ingredient. It is used in Maldivian, Sri Lankan and South Indian cuisine. It is also the special, secret ingredient that adds a unique umami flavor to this dish.
This is the equivalent of shrimp paste or fish sauce in East Asian cuisine. It’s cured and dried tuna fish, and is similar to Katsuobushi in Japanese cuisine.
The gutted and cleaned fish is smoked/cooked and then sun dried until dark in color, and is very hard and brittle. In Sri Lanka, Maldive fish is sold as whole pieces (small fillet sized), or in large crumbles.
Adding these crumbles to this green bean stir fry yields a lovely umami flavor throughout the dish.
While I LOVE the flavor that it imparts to the dish, I prefer not to chew on big pieces of it. The solution is to grind the pieces into a powder. But my husband loves bite-sized pieces, so I keep some whole, but crush the rest into a powder.
What if I can’t find Maldive fish?
If you don’t cook Sri Lankan or South Asian dishes frequently, it’s very possible that you may not find this ingredient necessary. No problem!
You can substitute it with a tablespoon of fish sauce (but decrease the salt that you add to compensate). This is not traditional, but still gives a nice umami flavor.
What if I want to keep this vegan?
You can skip Maldive fish and fish sauce entirely. Instead, use some mushroom powder (powdered dried shiitake mushrooms), or finely chop some reconstituted dried shiitake mushrooms instead.
Tips for making Sri Lankan green bean stir fry
Use a large non stick frying pan. I use a 12 inch non stick frying pan so that I have a large cooking surface. A wok is even better.
You will also need to cook on a high heat. You don’t want the green beans to lose too much of that beautiful color, so you want it to cook quickly.
If you’re using fresh beans, make sure they are cut into equal sized pieces. I like to cut them at an angle, about 3 inches in length.
The size of the beans will determine the cook time too. While I have provided basic cook times in the recipe, remember to adjust the time depending on the beans you are using, the pan you’re using, and the heat of your stove.
Have ALL the ingredients measured, prepped, and ready to be added. Ingredients don’t need to be measured precisely. I usually don’t measure at all, and just add approximate amounts.
Also make sure to add chili to your taste. A little sweetness (from honey or sugar) will balance the flavors and spices.
If you don’t have crushed chili flakes, you can use cayenne powder instead. Do NOT add Mexican chili powder. It won’t have the same taste.
Cooking the green bean stir fry
Heat a non stick pan on high heat, and place 2 tbsp of coconut oil (or vegetable oil).
Place sliced onion in the same pan, and allow the pan to heat up along with the oil and onions. When the pan is hot, add the curry leaves, green chili, and garlic (and ginger).
When the onions have softened, add the spices. This includes turmeric, chili, curry powder, and the Maldive fish as well.
Saute for a few minutes, making sure the pan is still very hot. If it seems dry, you can add a little bit more oil.
Add the beans to the hot pan, along with some salt.
Stir fry the beans to coat with the spices just for a few minutes, then add the coconut milk. The coconut milk should immediately bubble because the pan is very hot.
Stir fry the beans until the coconut milk has evaporated. The fry should be dry. Season with more salt if needed.
If you want the beans to be softer, cook even further to get the desired softness.
If you DO want some gravy/sauce, you can add a little extra coconut milk + water and bring it to a boil over high heat. Season to your taste.
How to serve this Sri Lankan green bean stir fry
This stir fry is packed with flavor! The evaporated coconut milk mixes with the spices and lightly coats each piece of green bean. The green beans are perfectly spiced, and has just a little crunch (al-dente baby!). It’s one of our favorite ways to eat green beans.
This can be eaten with rice as a side dish.
Or even on its own as a light meal.
It’s perfect as an addition to your meal planning as well. It freezes and reheats well.
You can pair the green bean stir fry with other curries for a balanced meal.
Chicken curry, shrimp curry, pork curry are all great options if you’re not vegetarian.
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Andrea said, “Made this tonight and it was AMAZING!! My 5 year old said, “Mom this is the best think you ever made.” Will he making this a staple, thank you Lexi!!” ⭐️⭐️⭐️⭐️⭐️
This healthy turkey bolognese is trending for good reason! Add it to your dinner menu asap!