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Friday, December 4, 2015

EZCR#39 - STIR FRY PICKLED MUSTARD WITH FRENCH BEANS

Can you imagine how these two vegetables [kiam chye and French beans] blend in a stir fried dish? It is surprisingly good that I have cooked it several times to convince myself that this dish is good before I share it here. 
It is perfect to go with rice or porridge. Do give this a try especially when you have little bits of these ingredients left in your fridge and didn’t know how to get rid of them. You will love it if you like to have some simple yet tasty Chinese food. 
Simple dishes like this is worth giving it a try.  
The vegetables are cooked until just crunchy and tasted sweet, savoury and sourish. Cooked with the lightly marinated minced meat, not much seasoning is needed.
Ingredients
100 gm minced meat marinated with some light soy sauce, pepper, wine and sesame oil
150 gm pickled mustard leaves – soaked for 10 minutes and thinly sliced or coarsely chopped
150 gm French beans – cut small pieces
1 red chilli – seeded and cut strips
1 tbsp chopped ginger and garlic
Some spring onions
Seasoning
1 tbsp wine
1 tsp sugar
Dash of pepper and sesame seed oil
  1. Heat wok with ½ tbsp oil, fry minced meat and fry until cooked. Add in chopped ginger and garlic, fry until fragrant.
  2. Add in pickled mustard [kiam chye] to fry for several minutes. Add in French beans, red chilli and seasoning.
  3. Stir fry to mix well and until cooked through [no water is needed to cook this dish]. Lastly stir in the spring onions.
  4. Dish up to serve with porridge.

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