Sautéed White Yardlong Beans with Black Olive and Mustard Green Sauce . 欖菜炒白豆角

Sautéed White Yardlong Beans with Black Olive and Mustard Green . 欖菜炒白豆角

A friend asked me if Black Olive and Mustard Greens same as Chopped Black Olive, I said no, it is not. What "Black Olive and Mustard Greens"is, it is actually made of Chinese green olive and chopped leaves of the preserved mustard greens (the
salty and sour one). I like using it for frying beans, and sometimes frying rice as well, and you could use it for steaming fish and spare ribs too. I bet you will like it.

有朋友問欖菜是否欖角，我說不一樣呀。欖角是用烏欖經蒸煮鹽醃曬乾而成，味道略帶酸甜也有點刺鼻；而欖菜則用未成熟的青欖，經漂洗去澀去酸，再打碎，加入醃過的切碎咸酸菜葉，用大量油文火長時間煎煮至軟爛，再加入調味製成，味道更醇厚。我常用欖菜炒豆角或四季豆，也常用來炒飯，當然用它來蒸魚蒸肉也同樣合味，我想你也會喜歡。

Sautéed White Yardlong Beans with Black Olive and Mustard Greens

Ingredients:

White Yardlong Beans, trimmed and sectioned  200g
Black Olive and Mustard Green Sauce, without oil 2 tbsp
Garlic, sliced 2 cloves

Salt 1/4 tsp
Sugar 1/2 tsp
Vegetarian Oyster Sauce 1 tbsp

Method:

1. Blanch beans in a pot of hot water for 3 minutes, take out and soak into cold water, let dry

2. Blanch Black Olive and Mustard Greens slightly, using a strainer in hot water and take out immediately and drip dry

3. Heat a pan with a little oil from the sauce, fry garlic till fragrant, add in Black Olive and Mustard Greens from step 2 and fry for 2 minutes, add in blanched beans, fry for another 5 minutes; then add in seasonings, fry for another minute or two.  Serve.

Cooking Tips:
1. White yardlong beans have saponins and phyto-agglutinins that stimulate gastrointestinal tracts, should better eat when well cooked. Blanched beans could easily get well cooked.

欖菜炒白豆角

材料：
白豆角，去頭尾、去筋，切成 6.5cm 段
欖菜，不含油 2 tbsp
蒜瓣，切片  2 pc
鹽   1/4 tsp
糖   1/2 tsp
素蠔油  1 tbsp

做法：
1. 白豆角汆熱水 3 分鐘，過冷河，風乾
2. 欖菜放篩略汆熱水去油，取起，略待乾
3. 煎鍋內加入少許欖菜油，炒香蒜片及步驟2中的欖菜，炒約 2 分鐘，加入白豆角，炒5分鐘; 然後加入調味料，多炒 1 至 2 分鐘。趁熱享用。

提示：
1. 白豆角有皂角和植物凝集素，會刺激胃腸，煮至熟透進食較佳，

略汆水更易炒熟。