ANG CHOW FRENCH BEANS aka [STIR FRY FRENCH BEANS WITH RED YEAST RICE RESIDUM]. If you are familiar with red yeast rice residum [ang chow in Hokkien dialect], you may like to try out this recipe for a change.
This is a healthy, good dish. Aromatic and tasty stir fry French beans. I have skipped the waterchestnuts but with it would be great as waterchestnuts is sweet and crunchy.
You can cook this as a vegetarian dish by substituting the minced meat with dried gluten pieces and omit the chopped garlic. I believe it would be a great vegetarian dish.
Ingredients
[serves 2-3]
200 gm French beans - cut 1 cm sections
30 gm carrots - cut small cubes
50 gm minced meat
1/2 tbsp each of chopped ginger and garlic
2-3 water chestnuts - peeled and diced [omit]
100 ml water
Seasoning
1 tbsp red yeast rice residum
1 tbsp cooking wine
1/4 tsp salt
dash of msg
- Marinate the minced meat with some salt and pepper.
- Heat a non stick wok, saute chopped garlic and ginger until fragrant. Add in minced meat. Stir until firm.
- Add in carrots and ang chow. Stir fry to mix the ingredients well. Add in seasoning and water. Bring to boil.
- Add in French beans, cover to cook for 1-2 minutes or until beans turn bright greenish in colour.
- Remove cover, stir to mix well. Cook until water is almost dry, drizzle in some sesame seed oil.
- Dish up to serve.
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