Tag Archives: Green

Green Beans and Ground Beef Stir Fry Recipe

Ingredients to prepare green beans and ground beef stir-fry: green beans, ground beef, onion, garlic, red chilies, Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), ketchup, sugar, ground pepper, tapioca starch, and water.

Green beans and ground beef stir-fry is one of my family’s favorite dishes to enjoy green beans. This dish is really easy to prepare once you finish gathering and preparing all the ingredients. Once you start cooking, it will come together in under 15 minutes.

This dish is very forgiving with the ingredients. You can use either fresh green beans or frozen green beans, and you will end up with the same lovely dish.

You can also substitute the ground beef with ground pork, ground chicken, or ground turkey to suit your family’s preference. And if you are planning to go with a meatless dish, you can even use crumbled firm or extra-firm tofu to substitute for ground meat.

Cooking green beans and ground beef stir-fry in a wok.

Cooking green beans and ground beef stir-fry in a wok.

What are the ingredients for this green beans stir-fry dish?

The main two ingredients will be green beans and ground beef.

For the aromatics, we will need garlic, onion, and red chilies. I use regular yellow onion, but feel free to sub with red onion or even shallots. For red chilies, instead of Fresno chilies, you can use cayenne or bird-eyes for a spicier dish, or bell pepper for a super mild version.

For the sauce, we will use Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), tomato ketchup, sugar, and ground pepper.

Shaoxing wine is a Chinese cooking wine. The most suggested substitution is dry sherry, but if you stock other Asian cooking wine, such as Japanese sake, or Chinese white rice wine (mi jiu), those would actually work better.

Kecap manis is Indonesian sweet soy sauce. I find that the best substitute would be an equal mixture of soy sauce and coconut palm sugar. So 1 tbsp kecap manis = 1/2 tablespoon soy sauce + 1/2 tablespoon coconut palm sugar.

Since this is a Chinese dish, I prefer using Chinese light soy sauce. My favorite light soy sauce is Pearl River Bridge or Kimlan. Feel free to use any soy sauce, though I highly suggest choosing a reduced-sodium option if possible.

And finally, we will need a tapioca starch slurry, which is a mixture of tapioca starch and water. We will use this to thicken the sauce at the end of our cooking time. You can also use cornstarch if you wish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

How to cook green beans and ground beef stir-fry

First, heat oil in a wok over medium-high and sauté garlic and onion until the onion starts to wilt. Then add red chilies and stir for 30 seconds.

Next, add ground beef and stir until the meat is no longer pink.

Then, add all the sauce ingredients (Shaoxing wine, soy sauce, oyster sauce, kecap manis, tomato ketchup, sugar, and ground pepper), and mix well.

Next, add green beans and mix. Cover the wok with a lid, and cook until the green beans are al-dente. About 5 minutes if using fresh green beans, and about 8 minutes if using frozen green beans.

Finally, thicken the sauce by adding tapioca starch slurry and stir until the sauce is thick.

Turn off the heat and transfer to a serving plate to serve with some steamed white rice.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

Untuk info lebih lanjut,
klik disini

Green Chili Pickle Recipe | Daily Cooking Quest

Green chili pickle using jalapenos.

Green chili pickle is one of the easiest pickle recipe and one that we enjoy a lot in our family. We cook plenty of noodle dishes at home, and something just feels off if we don’t have some green chili pickle with our noodles. They will perk up even the humblest instant noodles and make them feel more like a gourmet experience. 😉

If you love to have some pickles as a side dish, you can try making this easy green chili pickle at home. By the way, these are great with burgers, sandwiches, and tacos too!

Ingredients for green chili pickle: jalapenos, rice vinegar, sugar, and salt.

Ingredients for green chili pickle: jalapenos, rice vinegar, sugar, and salt.

Ingredients for green chili pickle

This recipe only needs four ingredients: fresh green chilies, rice vinegar, sugar, and salt.

Green chilies

I usually use either Serrano or Jalapeno to make this green chili pickle. Back home in Indonesia, our green chilies are closer in size and heat to Serrano. Serrano is smaller compared to Jalapeno, but they are hotter compared to Jalapeno. If you love a spicier kick, definitely go with Serrano.

Rice vinegar

If you don’t have rice vinegar at home, you can substitute with cane sugar vinegar or apple cider vinegar. Cane sugar vinegar is widely available in Indonesia, so this is a better choice as far as a substitute goes.

Please avoid using white vinegar since it will make the pickle too harsh.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

Step-by-step to prepare green chili pickle

Prepare the pickling juice by mixing rice vinegar, sugar, and salt. Stir until all the sugar and salt dissolve. Set aside.

Wash and drain green chilies. Remove the stalks and cut into 1/2 inch rounds. Set aside.

Boil 4 cups of water in a pot. Turn off the heat once it boils. Add green chilies into the pot and soak them in boiling water for 1 minute. Drain well, and transfer the chilies into glass jars. I use three 8 oz. canning glass jars.

Pour the pickling juice over the chilies to start the pickling process. Cover the jars and set aside.

It is best if you can chill the green chili pickle overnight in the fridge before serving, though they can be served in as little as 2 hours if you are impatient.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

FAQs

Q: Do I need to sterilize the jars before using them?
A: As long as the jars are clean, there is no need to sterilize them since we are not canning.

Q: Can I use other chilies?
A: Sure! You can use Habaneros or bird’s eye chilies for an even spicier kick. You can also use bell peppers (any color) for a really mild pickle. You can even add garlic or baby carrots if you wish.

Q: How long can these pickles last?
A: They should be fresh for up to 2 months in the fridge, though we can easily eat through one jar per week. Be sure to always scoop out the pickle with a clean spoon to prolong shelf life.

Cover the jars and let them rest for overnight in the fridge before consuming.

Cover the jars and let them rest for overnight in the fridge before consuming.

Untuk info lebih lanjut,
klik disini

Orak Arik Buncis & Wortel – Green Bean, Carrot, and Egg Stir Fry Recipe

Orak arik buncis dan wortel – Indonesian green bean, carrot, and egg stir fry

Orak arik is an Indonesian stir fry dish with eggs and vegetables. There are so many varieties of orak arik since this is a very versatile dish, but I will teach you how to prepare this dish with green beans and carrots.

Green beans and carrots are my favorite combination when cooking orak arik. You can use other vegetables as long as the total weight is 500 grams (slightly more than 1 pound).

If you want a more filling dish, you can use half vegetables and half protein. I highly recommend using fried tofu cubes or fish cakes/fish balls for the protein. An example of this is my orak arik tahu jamur recipe using mushrooms and fried tofu cubes.

Ingredients for orak arik buncis dan wortel (Indonesian green bean, carrot, and egg stir fry): green beans, carrots, eggs, shallot, garlic, chilies, scallions, soy sauce, fish sauce, sugar, salt, and pepper.

Ingredients for orak arik buncis dan wortel (Indonesian green bean, carrot, and egg stir fry): green beans, carrots, eggs, shallot, garlic, chilies, scallions, soy sauce, fish sauce, sugar, salt, and pepper.

Ingredients for Indonesian green bean, carrot, and egg stir fry

  • green beans
  • carrots
  • eggs
  • shallot
  • garlic
  • scallions
  • chilies
  • salt, pepper, and sugar
  • soy sauce
  • fish sauce

All of the above ingredients are must-haves, but there are some workable substitutes if you cannot find everything.

The best substitute for green beans is snake beans/Chinese long beans/yardlong beans.

Instead of shallots, you can also use yellow, white, or red onion.

I am using jalapenos since they are almost always available in the grocery stores. You can use Fresno chilies, serrano chilies, or even Thai bird-eye chilies if you love the extra heat. When you want to make this dish as kid-friendly as possible, you can even use bell pepper (red, orange, yellow, or green).

The main seasonings in this dish are soy sauce and fish sauce, so it is not recommended to skip these. The only good alternatives I can recommend are tamari for soy sauce and oyster sauce for fish sauce.

(1) Sauté garlic and shallot. (2) Add carrots and green beans. (3) Set the vegetables to one side of the pan, pour the beaten eggs on the other side, and make scrambled egg. (4) Season with sugar, pepper, soy sauce, and fish sauce. And finally add chilies and scallions.

(1) Sauté garlic and shallot. (2) Add carrots and green beans. (3) Set the vegetables to one side of the pan, pour the beaten eggs on the other side, and make scrambled egg. (4) Season with sugar, pepper, soy sauce, and fish sauce. And finally add chilies and scallions.

Step-by-step to cook Indonesian green bean, carrot, and egg stir fry

  1. Lightly beat eggs with salt and pepper in a mixing bowl.
  2. Heat oil in a large skillet (or a wok) on medium-high heat. Sauté garlic and shallot until fragrant for about 3 minutes.
  3. Add carrots and green beans, stir to mix, and cook for about 1 minute.
  4. Push the vegetables to one side, pour the beaten eggs to the empty side of the skillet/wok and stir to make scrambled eggs.
  5. Mix the scrambled eggs with the rest of the vegetables. Season with soy sauce, fish sauce, sugar, and pepper. Add chilies and scallions, and mix well.
  6. Turn off the heat and serve the stir fry immediately with steamed white rice.
Serve the green bean, carrot, and egg stir fry immediately with steamed white rice.

Serve the green bean, carrot, and egg stir fry immediately with steamed white rice.

Untuk info lebih lanjut,
klik disini