Many people love to eat green beans,
making them taste good is still somewhat challenging. Too lengthy frying is a
common mistake. Consequently, when the green beans are eaten, they are easily
browned rather than crunchy. They are not quite as good as those in
restaurants.
You can stir-fry green beans by
themselves, simmer them with meat, or blanch them and serve them cold. It
tastes great either way you eat it. I'm going to show you how to stir-fry green beans with dried shrimp, preserved radish or chai poh, and the stems of
mushrooms today. It's a tasty way to prepare green beans. It's a basic
home-cooked approach that uses less salt and oil. It goes well with rice.
It is simple for them to turn out
overdone or underdone if you stir-fry them straight in the pan or wok.
Blanching is a superior way to retain the crisp texture. If you blanch the
beans until they are halfway cooked, they will cook more quickly when you
stir-fry them afterwards. Additionally, it can improve flavour absorption,
reduce stir-frying time, and keep the beans from turning brown, improving the
appearance of the colour.
This home-cooked green beans with
dried shrimps, preserved radish, and mushrooms stems is easy to prepare but
delicious. For vegetarians, you may leave out the dried shrimps. Preserved
vegetables are the 'magic' ingredient in home-style Chinese cooking. Preserved
radish is also known as chai poh. It comes in two types, a salty variant, and a
sweet version. I have just used the salty version for cooking so far. I
realized that preserved radish can be prepared cooked and eaten in numerous
ways, and this is one of them.
INGREDIENTS
200g green beans
2 tbsp dried shrimps
2 tbsp preserved radish or chai poh
2 tbsp mushroom stems
3 tbsp cooking oil
1 tsp sugar
Blanching
2 tsp cooking oil
1 tsp sugar
METHODS
1. Clean the green beans, remove the
heads and tails, and cut into half or 7-8 cm length.
2. Soak the dried shrimps and
mushrooms until soft.
3. Soak the preserved radish to get
rid of some of the saltiness taste.
4. Place the softened dried shrimps,
mushrooms, and preserved radish into a food processor, process until a coarse
texture is achieved.
5. Bring a large pot of water to a
boil, add 1 teaspoon of cooking oil and 1 teaspoon of salt and the green beans,
and blanch for 3 to 4 minutes until they are halfway cooked. Remove and drain.
6. Heat three tablespoons of cooking
oil in the wok, add the dried shrimp mixture, and stir-fry it until it dries up
and absorbs all the oil.
7. Add in the blanched green beans
to the dried shrimp mixture, give it a quick a stir until all the green beans
well coated with the mixture, taste and adjust the sugar as needed.
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