Green beans must be stir-fried for a sufficient amount of time, adding water twice during the stir-frying process. Ensure they are thoroughly cooked without using too much oil. Long beans can be used instead, but they must also be thoroughly cooked. Carrots with the mud still on will be sweeter.
Materials
Stir-fried green beans and carrots - a delicious and easy home-style dish - a quick and simple stir-fry of mixed vegetables - easy and convenient recipe steps
Wash green beans thoroughly under running water. Soak in a solution of baking soda for 20 minutes to remove pesticide residue. Rinse thoroughly under running water and drain. Slice diagonally into long pieces for better flavor absorption and faster cooking. Peel and cut carrots into small pieces. Slice garlic sprouts diagonally into long pieces. Cut shallots and garlic cloves in half.
Heat a pan with plenty of oil over high heat. Add the carrots and stir-fry for 1 minute. Add the green bean segments and stir-fry over high heat for 3 minutes. At this point, the green beans and carrots should be slightly browned.
Add a little water (about 100ml) along the edge of the pot, cover and simmer for 1 minute. Add shallots and white parts of scallions, and continue to stir-fry over high heat for 5 minutes.
Add 10 grams of light soy sauce along the edge of the pot; add a spoonful of 1.5 grams of salt.
Add the chopped scallion leaves and stir-fry for 2 minutes. Once the seasonings have evaporated, add a little water along the edge of the pan. Continue stir-frying for 3 minutes.
The scallions are sautéed until softened, and the green beans and carrots are cooked through. Stir-fried green beans and carrots are done! ✅ Crisp and tender, incredibly delicious with rice.
