What’s That in the Wet Market?
Butterfly wants expats to enjoy everything Singapore has to offer. We want to show you beyond Orchard Road and life after the “safety net” of shopping at Cold Storage.
Every Friday Butterfly’s self described foodie will bring you a recipe made from wet market ingredients. You will learn how to take everything from bitter gourd to shrimp floss and incorporate them into Western and Asian dishes that are so easy your helper can even do it!
This week we couldn’t resist the lovely Chinese Long Beans. These long green beans are quite common throughout the warmer climates of Asia and are a great substitute for green beans or haricot vert at half the cost!
This dish goes beautifully with fish. It is light is a light and versatile side dish that can even be spiced up with bit of chili when you sauté the leeks.
The Long Bean Sauté will serve 4 people
4-5 Leeks (depending on size)- Cut in 1 inch pieces
Bunch of Dill- Washed and chopped (about ¼ cup)
10 Chinese Long Beans- Cut in 2 inch pieces
3-4 Tablespoons of Extra Virgin Olive Oil
Sea Salt (Maldon or Salt d’ Camargue)
Cut leeks and soak in a large bowl of cold water. The leeks should rise to the top and the soot will sink to the bottom. Using your hands, transfer the leeks to a sieve and rinse again then set aside.
Wash and remove dill from stalk. Finely chop with scissors and set aside
Wash and cut the long beans and set aside.
In a skillet or wok heat olive oil over medium heat, add leeks and stir often (particularly if using a wok). The leeks will begin to brown and smaller pieces will be crispy. Add dill and stir through. Lower the heat and add the long beans, toss well for a minute, then cover for 2 minutes, until beans turn bright green and still crunchy.