Green Beans with Choy Po (Preserved sweet turnip) and Chili Peppers Recipe (Vegetarian)

I love preserved turnip or otherwise known as 'choy po' in the Chinese language.  There are usually two varieties, sweet and salted.  I prefer the sweet in most dishes for stir-fries.  The crunchy pickled vegetable adds great texture to a lot of dishes.  I do hope you pick some up the next time you are in an Asian supermarket.  Just on a side note, I had no problems finding these while I was living in San Diego, the trusty Ranch 99 had them.

As you can see, this is just a simple stir-fry that melds green beans, chili peppers and sweet turnip together.  The differing textures and the heat from the peppers were excellent.  This post is part of my Yuen Chun Recipes, a project on this blog.  You just need some good quality light soy sauce for this dish. Easy.

Ingredients:

1 packet of green or long beans (cleaned and sliced) - blanched in hot water to lessen frying time

1/2 cup sweet pickled turnip, minced roughly

3 cloves garlic, chopped roughly

2-3 bird's eye chili peppers (or use red peppers)

1 tablespoon of light soy sauce (I used Yuen Chun's)

Method:

Firstly, heat up your wok until almost smoking.  Add 3 tablespoons oil.  Swirl to coat.

Turn heat to low.  Add garlic and turnip and chili peppers.  Fry till aromatic.  Add in long/ green beans that were blanched in hot water earlier.  Add the light soy sauce. Turn heat to high. Fry briskly for about 2-4 minutes.  Add a few tablespoons of water if you wish.  Do a taste test.  Add more soy sauce if desired.

Dish out.  Serve hot.

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