Stir Fried Green Beans with Preserved Radish

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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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