Long Beans with Tomatoes (Low Crabs Recipe)

Filipino meals often need some green vegetables to complement the spicy dishes and to offset the richly flavored sauces.

Assemble these supplies:

• 1 lb 2 oz/500 g green beans, cut into
• 2-inch/5-cm lengths
• 2 tbsp ghee or vegetable oil
• 1-inch/2.5-cm piece fresh gingerroot, grated
• 1 garlic clove, crushed
• 1 tsp ground turmeric tsp cayenne pepper
• 1 tsp ground coriander
• 4 tomatoes, peeled, seeded, and diced
• 2/3 cup vegetable stock

Steps in Preparation:

1. Blanch the beans briefly in boiling water. Drain, then refresh under cold running water and drain again.
2. Melt the ghee in a preheated wok or large skillet over medium heat. Add the grated ginger and crushed garlic. Stir, then add the turmeric, cayenne, and ground coriander. Stir over low heat for about 1 minute, or until fragrant.
3. Add the diced tomatoes to the wok, tossing until they are thoroughly coated in the spice mix.
4. Add the vegetable stock to the wok and bring to a boil, then let simmer over medium-high heat, stirring occasionally, for about 10 minutes, or until the sauce has reduced and thickened.
5. Add the beans, then reduce the heat to medium and heat through, stirring constantly, for 5 minutes.
6. Transfer to a warmed serving dish and serve at once.

Nutritional Information

Calories............................................76       Sugars...............................................3g

Protein.............................................. 2g       Fat.....................................................6g

Carbohydrate.................................. 4g       Saturates...........................................3g