Dry-Fried Green Beans with Olive Vegetable
A classic Chinese dish featuring blistered green beans stir-fried with savory, umami-rich olive vegetable.
Story
Dry-fried green beans are a beloved staple in Chinese cuisine, prized for their tender-crisp texture and smoky, blistered skins. When tossed with 'olive vegetable'—a deeply fragrant condiment made from mustard greens, salt, and olives—the dish is elevated into an unforgettable culinary experience. The rich, savory notes of the olive vegetable perfectly coat the wrinkled green beans, creating an irresistibly addictive and comforting side dish that pairs beautifully with steamed rice.
Ingredients
green beans
300g
ground beef
80g
preserved olive vegetables
half a box (50g)
garlic
2 cloves
cooking wine
1 spoon
light soy sauce
1 spoon
apple cider vinegar
1 spoon
Instructions
1
Step 1
Dice the green beans into small cubes and place them in a preheated electric griddle, using the "meat patty/potsticker" setting. If you are not aiming for a low-calorie option, you can directly stir-fry them in oil for a more fragrant result.
2
Step 2
The processed green beans will look like this, slightly charred, almost exactly like those stir-fried in oil.
3
Step 3
Once the wok is warm, directly add the ground beef. Stir-fry until it changes color, then add a spoonful of cooking wine to remove the gamey odor.
4
Step 4
Add the olive vegetable and continue to stir-fry until fragrant.
5
Step 5
Add the diced green beans and stir-fry briefly. Mix a spoonful of light soy sauce and a spoonful of apple cider vinegar into the sliced garlic, then add to the wok and stir evenly. If using rice vinegar, add 1/3 spoonful of sugar to enhance the savory flavor. If using apple cider vinegar, as it is inherently sweet, there is no need to add sugar.
6
Step 6
Stir-fry evenly, add a little bit of water, cover with a lid, and let it braise slightly for about three to five minutes. Reduce the sauce over high heat, plate, and serve.
