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    Cantonese Olive Greens and Crisp Green Bean Stir-Fry

    clock-icon11 minutes
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    Pixicook editorial team

    A quick and savory stir-fry featuring long beans or green beans, carrots, and olive preserved greens.

    Ingredients for Cantonese Olive Greens and Crisp Green Bean Stir-Fry

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Long Beans Or Green Beans, trimmed and cut into ½-inch pieces

    0 oz

    Substitute chevron-down

    Garlic, minced

    tablespoons

    Substitute chevron-down

    Carrot, grated or finely chopped

    cups

    Substitute chevron-down

    Olive Preserved Greens (Ganlancai)

    tablespoons

    Substitute chevron-down

    Unsalted Stock Or Water

    cups

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    How to Make Cantonese Olive Greens and Crisp Green Bean Stir-Fry

    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.

    Variations

    Seafood Delight

    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.

    Protein-Packed Stir-Fry

    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.

    Tofu or Tempeh Stir-Fry

    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.

    Shrimp

    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.

    Spicy Kick

    Introduce chili oil, Sichuan peppercorns, or sliced fresh chilies to imbue your stir-fry with a bold, spicy flavor.


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