16 minutes
A quick and flavorful stir-fry featuring long beans, carrots, and olive preserved greens, perfect for a delightful Chaozhou dish.
tablespoons
Long Beans Or Green Beans, trimmed and cut into ½-inch pieces
0 oz
tablespoons
Carrot, grated or finely chopped
cups
Olive Preserved Greens (Ganlancai)
tablespoons
Unsalted Stock Or Water
cups
teaspoons
to taste
1. Heat Oil and Add Beans
Begin by heating 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat until the oil is shimmering. Once the oil is ready, add the 12 ounces of long beans or green beans that have been trimmed and cut into ½-inch pieces. Stir-fry the beans for about 2 minutes until you notice slight blistering.
2. Add Garlic
Add 1 tablespoon of minced garlic to the wok. Stir-fry with the beans for about 30 seconds until the garlic releases its aroma.
3. Add Carrot and Preserved Greens
Add 1 cup of grated or finely chopped carrot and 3 tablespoons of olive preserved greens (ganlancai) to the wok. Toss everything together and continue stir-frying for 1 minute.
4. Add Stock and Sugar, Steam
Pour in ½ cup of unsalted stock or water and add ½ teaspoon of sugar. Stir to combine, then cover the wok to let the ingredients steam for 3 minutes.
5. Season and Serve
After 3 minutes, uncover the wok and taste the dish. Adjust the seasoning with kosher salt if needed. Serve the stir-fry hot.
Ensure to use high-quality preserved olives, which can be found at Chinese or Asian markets. Look for varieties that are slightly salty with a hint of sweetness.
Stir-fry using high heat and oil with a high smoke point. Cook in batches to avoid steaming and to ensure proper searing.
Add ingredients by cooking time . start with aromatics, then beans, greens, and finish with olives for even cooking.
Adjust the saltiness if your preserved olives are too salty by rinsing them. Add a dash of sugar or a pinch of MSG to round out the flavors.
Aim for tender-crisp beans, vibrant wilted greens, and chewy olives to achieve the right texture contrast.
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