Stir-fried String Beans

Name: Stir-fried String Beans
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g green beans; 1 piece garlic; 1 piece Red chili; a little Lard residue; a little oil; Some salt; 1 tbsp Soy sauce; a little Chicken noodles

by Easy to cook

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

After cooking several days of vegetarian dishes, Xiaobao complained tonight, "Mommy, it feels like we haven’t eaten meat for a long time, I want to eat meat." Good deed~ This seems to be true, but fortunately Bao Bao tonight Dad is not eating at home, otherwise he will hear this. He will definitely run downstairs to buy a big bucket of chicken nuggets and come back to eat with the children. Both of these foodies are meatless people. In fact, there are eggs and fish every day. These are not meat for children and cannot be replaced. So I made a compromise for this dish, adding a little lard residue to enhance its fragrance. Let children fall in love with vegetarian food!

Ingredients

300g Green Beans
1 piece Garlic
1 piece Red Chili
a little Lard Residue
a little Oil
Some Salt
1 tbsp Soy Sauce
a little Chicken Noodles

Stir-fried String Beans

1. Wash the kidney beans, remove the meridians, and cut with an oblique knife. Peel the garlic and smash into pieces, wash the chili, remove the stems and seeds, and shred. Remove the lard residue

2. Heat oil in a pan, add garlic and sauté

3. Pour the lard residue and stir fry for a while

4. Pour the green beans and stir fry for 2 minutes

5. Add a little water and continue to stir fry

6. Add chili shreds

7. Pour in the soy sauce, pick up the pan and toss for a while

8. Add salt and chicken powder, stir fry evenly

Tips:
The kidney beans are easily cooked through with an oblique knife, and they taste evenly leafy. String beans must be cooked before they can be eaten, otherwise they are easily poisoned.