Olive vegetable, the jarred minced-olive-and-greens relish, turns a plain bag of green beans into something worth a second bowl of rice. The beans get a quick blanch first so they spend only minutes in the pan, then everything is tossed together while the aromatics are still snapping. One spoonful carries the salt, so seasoning stays minimal, and it all runs board to plate in twenty minutes.
Home-style · Main
Stir-Fried Green Beans With Olive Vegetable and Garlic
Blanched green beans hit a hot wok with dried chilies and jarred olive vegetable, the salty preserved cabbage and olive relish that does all the seasoning in one spoonful.
- Prep10 min
- Cook10 min
- Serves2
- LevelEasy
Ingredients
| 300 g | green beans , trimmed |
| 1 heaped tbsp | olive vegetable preserve, about 25 g |
| 3 cloves | garlic , finely chopped |
| 4 | dried red chilies , snapped in half |
| 2 tbsp | neutral cooking oil |
| to taste | salt |
Method
- Rinse the beans, drop them into boiling water for about a minute, then drain well.
- Once cool enough to handle, cut each bean on a sharp diagonal into short segments so they catch the sauce.
- Heat the oil in a wok over medium-high heat. Add the chilies and garlic and stir for a few seconds until fragrant but not browned; the garlic colors fast at this heat.
- Tip in the beans and keep them moving over high heat for a minute so they pick up a little color.
- Add a small pinch of salt, then the olive vegetable.
- Toss everything for another half minute until the relish coats the beans evenly, then plate while hot.
Notes
- Olive vegetable is already very salty, so salt lightly and taste before adding more of anything.
- Blanching keeps the beans bright green; skip it only if your wok runs very hot and you want more char.
Ratios and technique checked against 不想做厨子的日语老师不是好男人 on Douguo (橄榄菜炒四季豆). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.