Tumis Buncis Jamur Merang
stewed green beans with mushrooms
150g green beans
3 cloves garlic
1 tsp kecap asin
1/8 tsp palm sugar
1/4 tsp salt
1/4 teaspoon pepper
150 ml chicken stock (see recipe)
1 tsp cornstarch dissolved in 1 tablespoon water
1 tbsp oil
75g pieces of stewed chicken thighs
Cut the beans into pieces and halve the mushrooms. Mince the garlic.
Heat in a pan the oil and fry the garlic for 1 minute. Add the beans and the mushrooms and stir well. Then add the meat, kecap, palm sugar, salt and pepper and mix. Add the broth and cook until tender. Add the cornstarch and cook until the sauce has thickened.