Stir-fried green beans
Overview
This year, my mother planted more than 10 green beans and the yield was quite high. I couldn’t finish the green beans I picked. I saw other people adding minced pork, chili, Sichuan peppercorns, etc. when making this dish. Since my family generally doesn’t eat spicy food and the cooking is relatively simple, I didn’t add anything. It was just a very simple vegetarian dish. I have braised it with water before and it tasted watery, not as delicious as this one. In fact, I don’t think cooking should be limited to a certain form. You can add whatever your family likes to the same dish. For example, if they like spicy food, add chili peppers. If they like meat, add some meat. . . Otherwise, don't add it, it's that simple. The most important thing is that the dishes you make are in line with your own taste. It’s purely a personal understanding. . .
Tags
Ingredients
Steps
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Material diagram
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Pinch off both ends of the green beans, tear off the tendons, wash and break into two sections, mince the garlic
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Heat the oil in the pan, put the green beans in and stir-fry until they change color
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Cover the pot and simmer for a while, opening the lid frequently and turning it over
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Fry until the skin of the green beans becomes wrinkled and resembles tiger skin. You can use a spatula to poke it to see if it is cooked. Add a little salt
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Add a little sugar
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Sprinkle in minced garlic
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Stir well and serve
