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Friday, September 11, 2009

Stir-fry French Bean with Minced Meat and Preserved Radish Recipe

The dish, highlights the key ingredient - French beans by itself with delightful crunch. Preserved radish, dried prawns and minced meat make a wonderful accompaniment to French beans, which is rounded up together with salty and spicy touch from the condiments and red chillies. Delectable!

Stir-fry French Bean with Minced Meat and Preserved Radish

When it comes to home cooking, my philosophy is always the same - simple, comfort, nutritious, unpretentious, humble, homey, possibly with ingredients that could stretch every dollar spent, never rigid in ingredients used or cooking approach whilst maintaining a wholesomeness to the dish. Nothing beats the feelings of preparing the dish ourself, serving the dish hot the moments it's ready and having a warm dinner with family. To me, good old fashioned home cooking is sufficient to fit the bill.

If you are a frequent hawker's stall patron, you'll notice that French beans (green beans or kacang buncis in Malay) are usually deep-fried in hot oil for a while before cooking. This step can be omitted if you opt for cooking at home. At least, instead of having something unhealthy, unappealing or both in the form of expensive take-out, you now have the choice of having less oily dish by cooking yourself at home and dine in the comfort of your home.

This recipe shows you how to make a zippy meal featuring French beans.

酱爆季豆食谱

Ingredients :
300g French beans, cut into 5cm length
100g minced meat
3 tbsp chopped preserved radish, soaked
3 tbsp dried prawns, soaked and chopped
2 tbsp oil
1 tbsp chopped garlic
1 tbsp chopped red chillies

Seasoning :
1 tbsp fermented soy bean paste
1 tbsp light soy sauce
1 tsp sugar
dash of pepper
20ml water

Method :
1. In a skillet, heat up 2 tbsp oil, sauté chopped garlic, preserved radish and dried prawns until fragrant.

2.  Add in minced meat and stir well. Add in French beans, chopped red chillies, seasoning and stir-fry at high heat until it's cooked. Sprinkle some water to keep it moist, but not watery. Dish up and serve hot.

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