Stir Fried Green Beans with Preserved Radish

-

 


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.

 

 

Comments

Post a Comment

Popular posts from this blog

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more