The unique salty aroma of preserved mustard greens and the refreshing taste of green beans are perfectly blended through the high-temperature stir-frying and steaming of the Xiaomei (a cooking appliance), making it a very appetizing home-style dish.
Materials
Steps for making stir-fried green beans with preserved mustard greens (Xiaomei version)
250g of green beans, remove the ends and tough strings, and break into sections about 5cm long. 20g of dried pickled mustard greens (adjust according to saltiness), soak in warm water for 10 minutes beforehand, wash, squeeze out excess water, and chop finely.
Blanch the green beans and drain them.
Place garlic and ginger in the mixing bowl and mince for 3 seconds at speed 5. Scrape the minced garlic and ginger down to the bottom of the bowl with a spatula. Add cooking oil and dried chili peppers, cover with the measuring cup lid, and sauté for 3 minutes at speed 1 (Varoma). If you want to add minced pork for extra flavor, add 80g of minced pork and 10g of cooking wine at this point, cover with the measuring cup lid, and set to 2 minutes at speed 1 (Varoma).
Add the chopped dried plum vegetables that have been squeezed dry.
Add 250g of prepared green bean segments and 5g of dark soy sauce.
Add 10 grams of light soy sauce.
Adding 5 grams of sugar can effectively neutralize the salty and astringent taste of the dried plum vegetables.
Cover with the measuring cup lid and stir-fry for 6 minutes at Varoma speed 1.
Simmer (ensure it is thoroughly cooked) by adding about 30-50 grams of water through the measuring cup hole (the amount of water will affect the broth of the finished dish; add 30 grams if you prefer it drier). Cover with the measuring cup lid and simmer for 6 minutes at Varoma speed 1 (reverse speed).
Green beans must be thoroughly cooked to prevent poisoning. If the green beans are old or there is a large quantity, you can extend the cooking time by 2-3 minutes.
Serve on a plate!
To enhance the texture: Add a small handful of fried peanuts through the measuring cup hole 30 seconds before the dish is finished cooking for a richer flavor profile.
It's just as delicious without minced meat!
The unique salty aroma of preserved mustard greens and the refreshing taste of green beans are perfectly blended through the high-temperature stir-frying and steaming of the Xiaomei (a cooking appliance), making it a very appetizing home-style dish.
It tastes best when eaten hot.
