Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Green Beans with Chinese Preserved Radish Stir Fry http://steamykitchen.com/26290-chinese-preserved-radish-green-been-stir-fry-recipe.html http://steamykitchen.com/26290-chinese-preserved-radish-green-been-stir-fry-recipe.html#comments Tue, 26 Mar 2013 16:13:17 +0000 http://www.steamykitchen.com/?p=26290 I try not to create recipes using strange Asian ingredients that you all might be intimidated in trying, but there are exceptions. No, don’t worry, I won’t be having you ask for soy sauce duck tongue (a delicious Taiwanese beer snack!) or ancient Chinese bitter herbal remedies (blech!) This recipe calls for Chinese Salted Radish or also called Chinese Preserved ...

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Green Bean Stir Fry with Chicken and Preserved Radish

I try not to create recipes using strange Asian ingredients that you all might be intimidated in trying, but there are exceptions. No, don’t worry, I won’t be having you ask for soy sauce duck tongue (a delicious Taiwanese beer snack!) or ancient Chinese bitter herbal remedies (blech!)

Green Bean Stir Fry with Chicken and Preserved Radish

This recipe calls for Chinese Salted Radish or also called Chinese Preserved Radish, is a turnip that has been salted heavily to preserve like a pickle or sauerkraut. The radish adds a distinctive crunch, umami – a salty/savory flavor to any dish.

Green Bean Stir Fry with Chicken and Preserved Radish

Usually, it’s minced finely and added to stir-fries, omelets or used as a topping for Chinese congee (rice porridge). You’ll find the Chinese Preserved Radish at Asian markets, packaged in a plastic pouch or tub. Here’s a photo of the package.


Green Bean Stir Fry with Chicken and Preserved Radish

If you can’t find the Chinese style of preserved radish, try looking for the more popular Japanese and Korean style, which is eaten raw like a pickle. While this is a different style of radish, it will provide the same crunch and saltiness to your dish.

Green Bean Stir Fry with Chicken and Preserved Radish

A tip to using Chinese preserved radish is to mince very finely. The radish is very salty, and only a couple of tablespoons minced is all you’ll need for the dish. If your radish is extremely salty, you can soak it in warm water for 10 minutes, then drain to get rid of some of it’s saltiness.

Green Bean Stir Fry with Chicken and Preserved Radish

 

Green Beans with Chinese Preserved Radish Stir Fry Recipe Video

 

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Green Beans with Chinese Preserved Radish Stir Fry

Servings: 4-6 servings Prep Time: 10 minutes Cook Time: 10 minutes
Green Bean Stir Fry with Chicken and Preserved Radish Recipe

Ingredients:

1 pound green beans, trimmed
2 tablespoons Chinese minced preserved salted radish
1 tablespoon cooking oil
1/2 pound ground chicken
2 cloves garlic, finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil

Directions:

In a large wok or pan with a lid, add one inch of water and bring to a boil (steaming rack optional). Add the green beans and cover. Steam until green beans have turned bright green and are crunchy-tender, about 5 minutes. Remove and drain the green beans and set aside. Discard the remaining water in the wok and dry the wok thoroughly.

Over high heat, add cooking oil to the wok. When hot, add ground chicken and stir fry until cooked through. Add the Chinese radish and garlic and stir fry for one minute or just until garlic is fragrant. Add the cooked green beans, soy sauce and sesame oil. Stir fry for another minute. Serve immediately.

 

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Green Bean and Shiitake Mushroom Stir Fry http://steamykitchen.com/20842-stir-fry-recipe-green-bean-shiitake-mushroom.html http://steamykitchen.com/20842-stir-fry-recipe-green-bean-shiitake-mushroom.html#comments Mon, 27 Feb 2012 16:42:06 +0000 http://steamykitchen.com/?p=20842 This recipe was originally slated for my cookbook, but I seem to have too many recipes already slated for the Vegetable chapter, so I’m puttin’ it here and sharing with you on the blog. Learning a good stir fry technique for home cooking is important – it will save you from throwing out the odds and ends of vegetables in ...

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This recipe was originally slated for my cookbook, but I seem to have too many recipes already slated for the Vegetable chapter, so I’m puttin’ it here and sharing with you on the blog.

Learning a good stir fry technique for home cooking is important – it will save you from throwing out the odds and ends of vegetables in the refrigerator, and give you countless recipe ideas to whip up at the last minute.

A stir fry usually only takes 10 minutes to cook and can be as flexible as you want. Here’s my technique for home cooks.

 

How to Stir Fry Green Bean and Shiitake Mushrooms

You can use either a saute pan (a fry pan with high straight sides + lid) or a wok. The first step is to cook the green beans because they will have a difficult time cooking in the stir fry without overcooking the rest of the ingredients. Other vegetables that require pre-cooking include: broccoli, cauliflower and any thick, hard vegetable.

I like to steam them instead of boiling/blanching them because it takes less time to bring a small amount of water to boil for steaming.

Fill the wok with about 1 cup of water and bring to a boil. Add in the green beans and cover.

Once the green beans are cooked to crisp-tender (just taste one, if it doesn’t taste raw anymore, it should be fine), remove the beans and drain. Wipe the wok clean with a towel and return to the stove.

You need to make sure that the wok has no water – not even a drop – as you’ll be adding in cooking oil. Hot wok + water + oil = splatter and burns.

When the wok is hot again, swirl in the cooking oil and add in the mushrooms and onions. Stir fry for a couple of minutes. Then add in the garlic, ginger and green beans.

Why do we not add in the ginger and garlic in an earlier step with onions? Because they’ll burn. Burnt ginger and garlic is bitter. So we add it AFTER the mushrooms and the onions have cooked.

The next step is to add in the oyster sauce and water and stir fry until the sauce is just beginning to bubble. That’s it!

 

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Stir Fry Recipe: Green Bean and Shiitake Mushrooms

Servings: 4 Prep Time: 8 minutes Cook Time: 10 minutes
green-bean-mushroom-stirfry-recipe-354

Ingredients:

1/2 pound green beans, trimmed
2 teaspoons cooking oil
1/2 onion, thinly sliced
6 ounces fresh mushrooms, sliced
1 clove garlic, finelly minced
1 teaspoon finely grated fresh ginger
1 1/2 tablespoon oyster sauce + 2 tablespoons water

Directions:

1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.

2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.

3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

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