Dry-Fried String Bean is one of those super humble and easy to make stir fry vegetable dish that tastes oh-so-umami-licious (yes, I totally made up that word). The saltiness in this dish that hits you like a love song is none other than olive vegetable.
Ignore the misleading name as olive vegetable is actually preserved mustard green marinated in oil and olives. You could find this intensely flavored preserved vegetable easily in all major supermarkets and Asian grocery stores.
I adopted the typical Chinese restaurant style of making stir fry vegetables by scalding the string beans quickly in hot oil. Please make sure your string beans are thoroughly dried to avoid oil splatter. Anyway, this step is totally optional. Recently, I made another batch by cooking them directly in the wok and they tasted lip-smackingly good too.
Sometime ago, I made Olive Vegetable Fried Rice using this not-so-secret ingredient and boy, how I missed it.
5 oz (150 g) string beans – rinsed and pat very dry (click here on how to choose string beans)
1 clove garlic – minced
1 tbsp olive vegetable
1 tsp rice wine / shaoxing wine
1 tsp soy sauce
1 tbsp water
Recipe adapted from: Cook Like a Chef Cookbook
Heat oil in a large wok, covering ¼ of the base.
Gently add in dry string beans and scald briefly for 30 seconds.
Drain off excess oil.
Leave about 1/2 tsp oil in the wok and saute garlic and olive vegetable until fragrant.
Add in string beans and the rest of the seasoning and water.
Toss everything together over high heat and adjust with more soy sauce if necessary.