Snake Beans in Spicy Bean Paste Stir-fry Recipe 辣豆酱炒青豆
There's nothing easier and more satisfying than a good old homestyle simple stir-fry, make it spicy and I'm in for sure. I have relied on the good old stir-fry on many a tired weeknights and I always end up with a good, relatively healthy and of course always delicious meal. I have to admit though that I have only recently began to appreciate snake beans. Snake beans are cousins to the more well known French beans where both are extremely crunchy and good for you. Snake beans are darker hued and are even firmer in texture so it is advisable to blanch them in some lightly salted water before the actual stir-frying.
The beans are simply stir-fried with some fragrant garlic, spicy bean paste and red chili peppers - easy right? I am a big fan of bean sauces as I just love the earthy fragrance they impart to most dishes. If you can't find snake beans, you can use French or green beans which will work equally well but do adjust the blanching time accordingly as snake beans are firmer. I do hope you will give this quick and simple dish a try the next time you pick up some beans at your local grocery store!
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: with steamed rice
Serves 3-4
Ingredients:
500g of snake beans, rinsed and sliced into 3 inch pieces
4 cloves garlic, minced
3-4 bird's eye chili peppers, sliced
2 tablespoons Yuen Chun spicy taucu (bean paste) sauce
1/2 teaspoon light soy sauce or to taste
Method:
Firstly, blanch the snake beans in lightly salted water for about 1-2 minutes. Once slightly softened, remove from water and drain. It is up to you how firm you like your beans to be so adjust accordingly.
Heat up your wok until almost smoking. Add about 3 tablespoons of oil. Swirl to coat. Turn heat to low. Add garlic and chili peppers. Fry until aromatic. Add bean paste. Be careful as it may splatter hence keep the heat low.
Add in the blanched beans from earlier. Add soy sauce. Stir to coat well. Turn heat to high. Stir around briskly to coat again. Add about 3 tablespoons of water and turn heat to medium. Cover for a quick minute and allow to simmer. Remove cover and do a taste test, add more soy if desired.
Turn heat to high and give it a last stir. Remove from heat and serve immediately with steamed rice.
The beans are simply stir-fried with some fragrant garlic, spicy bean paste and red chili peppers - easy right? I am a big fan of bean sauces as I just love the earthy fragrance they impart to most dishes. If you can't find snake beans, you can use French or green beans which will work equally well but do adjust the blanching time accordingly as snake beans are firmer. I do hope you will give this quick and simple dish a try the next time you pick up some beans at your local grocery store!
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: with steamed rice
Serves 3-4
Ingredients:
500g of snake beans, rinsed and sliced into 3 inch pieces
4 cloves garlic, minced
3-4 bird's eye chili peppers, sliced
2 tablespoons Yuen Chun spicy taucu (bean paste) sauce
1/2 teaspoon light soy sauce or to taste
Method:
Firstly, blanch the snake beans in lightly salted water for about 1-2 minutes. Once slightly softened, remove from water and drain. It is up to you how firm you like your beans to be so adjust accordingly.
Heat up your wok until almost smoking. Add about 3 tablespoons of oil. Swirl to coat. Turn heat to low. Add garlic and chili peppers. Fry until aromatic. Add bean paste. Be careful as it may splatter hence keep the heat low.
Add in the blanched beans from earlier. Add soy sauce. Stir to coat well. Turn heat to high. Stir around briskly to coat again. Add about 3 tablespoons of water and turn heat to medium. Cover for a quick minute and allow to simmer. Remove cover and do a taste test, add more soy if desired.
Turn heat to high and give it a last stir. Remove from heat and serve immediately with steamed rice.
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