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Stir Fried French Beans with Dried Shrimp

A Singapore-style wok-fried side of crisp-tender French beans tossed with fragrant dried shrimp and garlic — perfect for zi char or home dinner sharing.

Stir Fried French Beans with Dried Shrimp

About this dish

Stir Fried French Beans with Dried Shrimp is the kind of homely, umami-packed vegetable dish you’ll find both at heartland zi char stalls and family dining tables across Singapore. The dried shrimp give a savoury, slightly briny backbone that pairs beautifully with the bright snap of French beans; this makes it a favourite for weekday dinners, potlucks or as part of a Chinese New Year or Hari Raya spread where everyone reaches for more rice.

Think hawker-centre comfort: quick, flavourful and built around a hot wok and a few pantry staples. At a kopitiam or small zi char stall you’ll often see cooks flash-fry pre-blanched beans on very high heat to get that wok aroma, then fold in toasted dried shrimp, garlic and a touch of light soy and oyster sauce. At home, it’s equally at ease — busy parents can have this on the table in under 30 minutes, and it travels well in lunchboxes.

Texture is important here: beans should be bright green and crisp-tender while the dried shrimp add a slightly crunchy, chewy umami hit. Local variations include adding sambal or chilli padi for heat, or swapping French beans with long beans (kacang panjang) in some heartland kitchens. Serve with steamed jasmine rice, a fried egg or other zi char mains for a proper Singapore-style meal.

Ingredients

  • 400 g French beans (trimmed, halved on the diagonal if long)
  • 40 g dried shrimp (small), rinsed and soaked in warm water for 10 minutes, drained and roughly chopped
  • 2 tbsp vegetable oil (or peanut oil)
  • 1 tbsp sesame oil (for finishing)
  • 3 cloves garlic, crushed and finely chopped
  • 2 shallots, thinly sliced
  • 2 bird’s eye chillies, sliced (optional; adjust to taste)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (for colour, optional)
  • 1 tbsp oyster sauce
  • 1 tsp sugar (or 1 tsp palm sugar)
  • 2 tbsp water or low-salt chicken stock
  • 1/4 tsp ground white pepper or freshly cracked black pepper
  • 1 tbsp fried shallots (for garnish, optional)
  • Lime or calamansi wedges to serve (optional)
  • Optional: 1 tbsp sambal belacan or 1 tsp chilli paste if you like it spicy

Step-by-Step Method

  1. Prepare the beans: trim the ends and cut French beans into 4–5 cm lengths. Set aside.
  2. Soak and prep dried shrimp: rinse dried shrimp under running water, soak in warm water for 8–10 minutes to soften, drain well and roughly chop; reserve soaking liquid for a splash of flavour if desired.
  3. Blanch the beans (optional for colour and texture): bring a pot of salted water to a boil, blanch beans for 1–2 minutes until bright green and just tender, then immediately plunge into iced water to stop cooking; drain well. Alternatively, skip blanching for a more wok-charred result.
  4. Heat the wok on high until smoking-hot. Add vegetable oil and swirl to coat. Add chopped dried shrimp and stir-fry for 30–40 seconds until fragrant and starting to crisp — this releases deep umami flavour.
  5. Lower the heat to medium-high and add shallots, garlic and chillies. Stir quickly for 20–30 seconds until aromatic but not burnt.
  6. Return the beans to the wok and stir-fry on high heat for 1–2 minutes to combine; toss constantly so beans get evenly coated and heated through.
  7. Add light soy sauce, dark soy (if using), oyster sauce, sugar and 2 tbsp water or stock. Stir and toss for another 1–2 minutes until sauce coats the beans and reduces slightly; aim for bright green, crisp-tender beans with a glossy finish.
  8. Finish with sesame oil and a crack of white pepper. Taste and adjust seasoning — add a pinch of salt only if needed (dried shrimp are already salty).
  9. Transfer to a serving plate, sprinkle with fried shallots if using and serve immediately with steamed rice and chilli sambal. For a zesty note, offer lime or calamansi wedges on the side.

Tips & Serving Ideas

  • Buy dried shrimp from NTUC FairPrice, Sheng Siong, Cold Storage or a local prawn mee shop — soak briefly to rehydrate and remove excess salt. If very salty, rinse again after soaking.
  • For the best wok hei, make sure your wok is hot before adding oil and cook on high heat while tossing constantly. Use a lightweight metal spatula for quick movement.
  • If time-poor, skip blanching and stir-fry raw beans on high heat a bit longer; blanching keeps them bright green and shortens wok time.
  • Adjust spice by using fewer bird’s eye chillies or omitting sambal; add chilli after cooking if feeding kids. Sambal belacan adds a characteristic local kick.
  • Leftovers reheat well in a hot pan for 1–2 minutes; add a splash of water or stock to revive gloss. Keeps 1–2 days in the fridge — great for next-day lunchboxes with rice.
  • Substitutions: use long beans (kacang panjang) if preferred, or replace dried shrimp with thinly sliced lap cheong (Chinese sausage) for a different umami note.
  • If you don’t have oyster sauce, mix 1 tsp of mushroom soy sauce with a pinch of sugar as a vegetarian-ish alternative, though the dried shrimp will still add seafood umami.

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