11 minutes
A quick and savory stir-fry featuring long beans or green beans, carrots, and olive preserved greens.
tablespoons
Long Beans Or Green Beans, trimmed and cut into ½-inch pieces
0 oz
Garlic, minced
tablespoons
Carrot, grated or finely chopped
cups
Olive Preserved Greens (Ganlancai)
tablespoons
Unsalted Stock Or Water
cups
teaspoons
to taste
1. Heat Oil and Stir-Fry Beans
Start by heating 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat until it shimmers. Once the oil is hot, add 12 ounces of long beans or green beans, which should be trimmed and cut into ½-inch pieces. Stir-fry the beans for about 2 minutes, allowing them to blister slightly on the exterior.
2. Add Garlic and Stir-Fry
Next, add 1 tablespoon of minced garlic to the pan. Stir-fry the garlic for around 30 seconds, just until it becomes fragrant and faintly golden. Be careful not to let it burn.
3. Add Carrot and Olive Preserved Greens
Now, incorporate 1 cup of grated or finely chopped carrot and 3 tablespoons of olive preserved greens into the wok. Toss everything together for about a minute until the beans are piping hot and well-coated with the greens and carrots.
4. Add Stock and Sugar, and Steam
Pour in ½ cup of unsalted stock or water, and sprinkle ½ teaspoon of sugar over the mixture. Stir everything together, then cover the wok or skillet to let the beans steam for about 3 minutes.
5. Season and Serve
After 3 minutes, uncover the wok and taste to check if the seasoning needs adjustment. Add kosher salt as needed. Once seasoned to your liking, serve the stir-fry immediately.
Incorporate shrimp, scallops, or squid into your stir-fry for a seafood variation. Seafood cooks quickly, so add it towards the end of the cooking process to avoid overcooking.
Add thinly sliced chicken, beef, or pork before the vegetables. Cook the protein until just done, then remove it from the pan and proceed with the recipe, adding the protein back into the pan with the sauce to finish cooking.
For a vegetarian or vegan option, use firm tofu or tempeh as your protein. Make sure to press and marinate the tofu for extra flavor, then pan-fry until golden before adding your vegetables.
Incorporate peeled and deveined shrimp into the stir-fry for a seafood twist. Cook the shrimp separately and toss them into the stir-fry at the end to avoid overcooking.
Introduce chili oil, Sichuan peppercorns, or sliced fresh chilies to imbue your stir-fry with a bold, spicy flavor.
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