Easy Green Beans Stir Fry with Bok Choy – Suriname Style Vegetable Stir Fry

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Last Updated on October 23, 2021 by Chef Mireille

Suriname Style Green Beans with ok Choy and Chinese Sausage

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Happy Election Day! The craziness that has been the 2016 US election cycle is FINALLY over! Sometimes, it seemed that it would never end, but now it is time to exercise our civic duty, so go out and vote if you haven’t yet. While you pray and watch for the results, how about indulging in this delicious Suriname Style Vegetable Saute.

Suriname, a country many people have never even heard of, is where my grandfather is from and where much of my family still lives. It is one of the most diverse countries on the planet with large communities of Indonesian, Indian, Chinese and African descendants.

My family clearly represents this diversity. Within three generations of my family, I have all of these cultures included. This Surinamese Style Vegetable Saute is the most common ways we cook vegetables at home. I first learned this method of preparation from the Indonesian Surinamese part of my family.

When I am not trying to develop a new recipe and cooking for myself at home, this is the most common way I prepare vegetables. Any vegetables can be used but some of the most common vegetables in Suriname are long beans (aka kauseband), bok choy, water spinach and bitter melon (aka karela).

Although located in South America, Suriname formerly known as Dutch Guyana, is culturally and economically a Caribbean country part of CARICOM, just like the more well known country of Guyana. Its a country with a rich culture and a rich ecosystem, including part of the Amazon. If you are a nature buzz, I would definitely suggest a visit to Suriname.

How to make Suriname Style Stir Fry Vegetables

step by step photos for stir fry vegetables

With rice and sambal, you can even make this into a meal on its own, instead of just a side dish. So go ahead and try it. I am sure you will love it!

Stir Fry Vegetables with Rice and Sambal in a bowl
Green Bean Stir Fry with Bok Choy and Chinese Sausage
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Suriname Style Green Beans Stir Fry with Bok Choy

Easy Vegetable Stir Fry makes a great side dish for any meal with the fusion cuisine flavors of Suriname. Includes Chinese & Indonesian flavors.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Surinamese
Servings: 4 servings
Calories: 209kcal

Ingredients

  • 3 Asian shallots thinly sliced
  • 1 tablespoon grated ginger
  • 3 finely chopped garlic cloves
  • 2 dried chinese sausage
  • 1 tablespoon dried shrimp
  • 1/2 lb. green beans
  • 1/2 cup water
  • 4 cups sliced bok choy
  • 2 tablespoons kecap manis sweet soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons finely chopped cilantro
  • salt and pepper to taste

Instructions

  • Heat oil in saute pan or wok. Add shallots, ginger and garlic. Saute for a few minutes until shallots soften and are translucent.
  • Add sausage and saute for 5 minutes.
  • Add shrimp, green beans and water. Cook for 5 minutes.
  • Add bok choy, kecap manis and ketchup. Cook for 3-4 minutes, until bok choy is cooked.
  • Add cilantro, salt and pepper. Stir to combine
  • Serve with rice and sambal.

Notes

Can be served with rice and Suriname style Starfruit Sambal.
 

Nutrition

Calories: 209kcal | Carbohydrates: 19g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 675mg | Potassium: 485mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3566IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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