Stir Fry Yard Beans with Preserved Olive Vegetables
I didn’t like yard beans because they had a grassy taste. Then my mom seasoned them with preserved olive vegetables, and it changed the flavor and aroma of yard beans. Since then, this dish had its place in my heart.
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Stir Fry Yard Beans with Preserved Olive Vegetables
Mandy Fu
I didn’t like yard beans because they had a grassy taste. Then my mom seasoned them with preserved olive vegetables, and it changed the flavor and aroma of yard beans. Since then, this dish had its place in my heart.
Ingredients
- 400g of yard beans
- 1 red chili
- 2 tbsp of vegetable oil
- 2 tbsp of minced garlic
- 1 tbsp of oyster sauce
- 1.5 tbsp of preserved olive vegetables
- 1 tbsp of water
Directions
Dice the yard beans into 1/3-inch long pieces. Cut the red chili into small diamond shapes.
Place a wok over medium heat stove. Add oil, diced yard beans, and red chili. Stir for 3-4 minutes or until the yard beans are soft.
Add minced garlic, oyster sauce, preserved olive vegetables, and 1 tbsp of water. Continue to stir over medium heat for 2 minutes. The water helps to mingle everything and prevent the garlic from burning.
Serve with white rice or plain congee.
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