Long bean or yard-long bean or Vigna unguiculata is a common vegetable in Indonesia. It could be eaten raw along with sambal or in a Sundanese menu called karedok. Personally, I prefer it cooked.
Long bean has folic acid, vitamin C, vitamin A and minerals. It also has a good protein content compared to other vegetables. Plus, it has quite a crunch to it that make a good texture in a dish.
My favorite recipe for long bean is this one, stir fried along with tempeh. The long bean gives crunchy texture and the tempeh gives chewy texture. Both long bean and tempeh are good source of protein, so even if I eat it with cooked rice without additional meat, I already feel full.
What I like about this recipe is also how simple it is to make. The spices are the usual spices in Indonesian cooking: shallot, garlic, chili. The herb for a bit additional aroma is bay leaf. The seasonings are salt, pepper, sugar, and oyster sauce. The oyster sauce gives the dish umami taste, and just take this simple stir fry up to one notch. If you don’t have any, you can skip it.
First, I wash all the ingredients, except the tempeh. Then I cut the tempeh into small matchstick shapes and fried them. I always fried my tempeh before put it in a stir fry. It gives better taste and color. But if you are very concern about oil intake, skip frying it, not a big problem. I only cooked tempeh halfway, not until it brown, but until it changed color into yellowish golden.
I cut the long bean, and slice the shallot, garlic, and chili. I use chili only to get the color. It looks more appetizing with the contrasting color of green and red from the chili. Honestly, I can’t taste the heat from the chili in such little amount. Hehehe.. Different case maybe for people who are more sensitive.. Or if I used different type of chili. I used big red chili pepper.
In a wok, I heated up some cooking oil, and saute the shallot, garlic, chili and bay leaves. Once it fragrant, I stir in the long bean. I cooked it until the long bean is soften, the color became darker green. Then, I stirred in the half-cooked tempeh. And then, I add salt, sugar, and oyster sauce. Stir… stir.. and finished!
Super simple, yet tasty and nutritious.
- 5 pcs shallot
- 3 cloves garlic
- 3 big red chili pepper
- 2 pcs bay leaves
- 300 gr long bean
- 200 gr tempeh
- 2 tbsp cooking oil + enough for frying
- 1/2 cup of water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 1 tbsp oyster sauce
- Cut the long bean around 3-4 cm in length
- Cut the tempeh in similar size with long bean (matchstick shape)
- Fry the tempeh until yellowish golden (not until brown)
- Slice finely the shallot and garlic. Slice diagonally the chili
- In a wok or deep pan, heat up cooking oil and add shallot, garlic, chili, and bay leaves. Cook until fragrant
- Add the long bean and 1/2 cup of water. Cook until the long bean turn darker green and softer, and the water is reduced (around 5-8 minutes).
- Add the half-cooked tempeh, stir.
- Add the salt, sugar, pepper, and oyster sauce. Cook for another 2 minutes. Remove form heat.