Olive Vegetable with Green Beans
Even though I’ve been making videos for Diary of Foodie for so long, when it comes to actual cooking, my dad is the one I truly respect. I don’t mean his food is Michelin‑star level, but every time I eat his dishes, I always end up eating a lot :) The other day I went home for dinner and he made minced pork green beans with olive vegetable. Whenever my mom didn’t have much appetite when I was little, my dad would always make this. You could say this is our family’s secret weapon for eating more rice. Finely chopped green beans mixed with the aroma of minced pork, the salty fragrance of olive vegetable, plus a bit of chili—this goes perfectly with any staple. My favorite way to eat it is to stuff a thick layer of the dish into pan-fried mantou slices. The mantou turns crispy, soaks up the juices from the olive vegetable green beans, and I can easily finish three. After eating, I basically look like the picture below.
Ingredients
Steps
Wash the green beans, trim off the ends, and remove the strings.
Chop into small pieces, blanch in boiling water until cooked, then remove and soak in cold water.
Heat oil in a wok, add minced ginger, minced garlic, and chopped chili, and stir-fry until fragrant.
Add the green beans and stir-fry until they soften and change color. Add minced pork, season with an appropriate amount of light soy sauce and oyster sauce, then add the olive vegetable and continue stir-frying until well flavored. Dish out.
Done!