Sauce-flavored potatoes and green beans

Overview

Everyone uses Doubanjiang a lot, and Zhuhoujiang is used more by Cantonese people. I added a little Zhuhoujiang to this dish to enhance the flavor. It has a unique flavor. It seems that this dish can satisfy the desire of color, aroma and taste, and it is also very good with rice.

Tags

• hot dishes
• home cooking
• preparing meals
• clear water
• cornstarch
• doubanjiang
• french beans
• garlic
• ginger
• light soy sauce
• potatoes
• white sugar
• zhuhoujiang
• green pepper
• pepper
• shallots

Ingredients

Steps

1. 1 Cut the four kidney beans into sections with a diagonal knife, and cut the potatoes into short strips, about the same thickness and length as the green beans; two, three, four.

   

2. 2 Fry the potatoes until light brown, drain out the oil, and turn on high heat.

   

3. 3 Then blanch the green beans in the oil for a while until they are tender, remove and drain the oil and set aside.

   

4. 4 Cut the garlic cloves, ginger, shallots, and green peppers into half-knuckle-sized pieces, then put the garlic into a hand-pulled box and grind the ingredients into powder. If you don't have this device, you can chop it with a knife.

   

5. 5 Increase the heat, add oil to the pan, add 1/2 tablespoon of bean paste and 1/2 tablespoon of Zhuhou sauce, stir-fry until fragrant, then add garlic, onion, and minced chili, and stir-fry again until fragrant.

   

6. 6 Pour in the potatoes and green beans, cook in 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar and 1/4 teaspoon of pepper. Pour in the starch water mixed with 1 teaspoon of cornstarch and 1/4 cup of water. Use a spatula or spoon to cook and stir until large bubbles form.

   

7. 7 Then evenly distribute all the ingredients in the pot and it’s done!