The following recipes I copied from Cook's Nook (the Star). I have tried all three dishes, and I love it. Its so simple to cook, very straightforward.
Home-Style Stir-fried Assorted Beans
50 g anchovies, rinsed and drained dry
100g fermented bean cake (tempeh), cut into small pieces
150g four-angle beans, sliced at a slant
3 pieces long beans, cut into 3cm lengths
60g stinking beans (petai), split and soaked for 15 minutes
1 red chilli, sliced
4 bird's eye chillies, chopped
1 tsp chopped garlic
4 slices young ginger
1 tbsp sesame oil
Seasoning:
1 tsp light soy sauce
1 tsp oyster sauce
1/4 tsp chicken stock granules
3/4-1 tsp sugar or to taste
2-3 tbsp water
Deep-fry anchovies in hot oil until golden and crispy. Dish out and drain from oil. With remaining hot oil fry fermented bean cake until golden. Dish out and drain from oil.
Add in long beans and parboil for less than a minute. Dish out and drain.
Leave 1tsp oil in the wok and aded 1 tbsp sesame oil. Fry garlic, ginger and bird's eye chillies until fragrant.
Add seasoning and return parboiled ingredients into the wok. Add four-angled beans, stinking beans, fermented bean cake and red chilli. Toss and fry until well combined.
Add in fried anchovies to the wok. Fry briskly then dish out.
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