How to make it

  • 1- Heat a wide deep pan/wok then drop some oil and saute the onions till they are brown then drop 3 tablespoons water into the wok/pan and wait for the oil to reappear then drop the garlic with the freshly pitted chili and ginger. Wait till the smell comes out then drop the chopped green beans. Stir from time to time till your beans wilt and have a light yellowish color.
  • 2- Drop the tomato puree, chicken broth cube, pineapple cubes, with the vinegar, spices, salt, soy sauce and lemon juice.
  • 3- Drop 150 ml water to your bean tomato mixture and lower the fire and wait for it to simmer for 15 minutes. After all the water of the tomato has evaporated and you have a dark orange-red color in your pan, this dish is ready to serve.
  • 4 -Serve hot next to vermicelli rice.

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