Ingredients: 300g beans, 20g Chubang shrimp rice sauce, 50g stock, 10g Chubang pure peanut oil, 5g minced garlic and ginger

Step:

1. Pick the beans into 5cm long sections, wash them and soak them in light salt water for 30 minutes, then drain them and set aside;

2. Heat the pot, pour oil, add the beans and stir-fry until they turn green;

3. Pour in the broth until the beans are covered. Bring to a boil over high heat, then reduce to medium to low heat, cover and simmer for 3-5 minutes;

4. Uncover the pot and check that the beans have softened and the soup is almost reduced. Add the Chubang Shrimp Rice Sauce and stir-fry quickly to add flavor;

5. Finally, add minced garlic and ginger and stir-fry until fragrant.