Stir-fried Carob

Name: Stir-fried Carob
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Carob; 2 tablespoons Soy sauce; 1 tablespoon Sugar; Some shallot; Some ginger; Some garlic; 1 piece Dried red chili

by Meteor Food Square

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When you talk about dry stir-fry, you will think of frying, and you will get fat if you think about it. Forgetting to see a few dishes that you don’t want to order when you go to a restaurant, among them are dry stir-fried beans. The oil used to fry the beans is absolutely not. I can guarantee it is healthy. Today, I suddenly decided to break from the traditional practice and present an improved version of low-oil, low-fat and delicious dried carob"

Ingredients

500g Carob
2 tablespoons Soy Sauce
1 tablespoon Sugar
Some Shallot
Some Ginger
Some Garlic
1 piece Dried Red Chili

Stir-fried Carob

1. Wash the beans and control the moisture, do not use the knife, break them into 2 inch long sections by hand

2. Hot pan with cold oil

3. Put the beans into the pot

4. Stir fry on low heat and cover the pot

5. Stir several times during this period, open the lid for about 12 minutes and stir fry

6. When the beans are cooked through, the moisture is basically dry. Make a round hole in the pot, add a little base oil, add the onion, ginger, and garlic to explode the aroma, add sugar, red pepper, and soy sauce to quickly stir and fry it.

7. Out of the pot and plate

Tips:
1. Use low heat oil to stir the beans a few times during the stuffy period. One is to avoid the bottom of the paste and the other is to avoid being mixed.
2. Finally, pour in the soy sauce and stir-fry for a few times to get out of the pot, do not add salt, the taste is just the sauce
3. Because my family never eats chicken essence and MSG, such condiments will not appear in the uploaded recipes.