【Braised flat beans in preserved bean curd and anka sauce】
by MaomaoMom
I mentioned that my husband and my son Maomao bought 5 year old Hongzao or Anka sauce (fermented sweet rice with red yeast rice) while they were visiting in China last time. The colour is deep red and it smells so good. I have made a few dishes using this hongzao, they all turn out to be delicious. Today, I made this vegetable dish using hongzao, pretty good too.
Prepare time: 10 minutes
Cook time: 15 minutes
Level: Low
Serves: 6 servings
Ingredients:
1) 820g flat beans;
2) 1.5 tbsp olive oil, 2 tbsp freshly chopped green onion, 2-3 slices of ginger, 2 tsp hongzao;
3) 1-2 pieces fermented chili bean curd (30g) +1tbsp sauce;
4) 1/3 tsp salt, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 2/3 cup water;
5) 1 tsp sesame oil.
Directions:
1: Remove both ends of flat beans, rinse with water (Picture 1) and cut flat beans into 1-inch long pieces (Picture 2). Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, saute chopped green onion, sliced ginger and hongzao for a minute (Picture 3).
2: Add flat beans, stir and sauté for a minute (Picture 4). Mash fermented chili bean curd and its sauce in a bowl to mix (Picture 5). Pour in the pan and add all ingredients of Ingredient 4) (Picture 6), reduce heat to medium. Stir and cook for 10 minutes, until beans become fully cooked and soft.
3: Bring heat to medium-high to reduce sauce until ¼ liquid left (Picture 7). Add 1 tsp sesame oil, stir to mix. Transfer to a serving plate and serve immediately over some steamed rice.
I’m not sure why but this website is loading very slow for me. Is anyone else having this issue or is it a issue on my end? I’ll check back later and see if the problem still exists.
Only wanna admit that this is very useful, Thanks for taking your time to write this.
fantastic post, very informative. I ponder why the opposite experts of this sector don’t realize this. You should proceed your writing. I’m sure, you’ve a huge readers’ base already!
Nearly all of whatever you mention is astonishingly legitimate and that makes me ponder the reason why I had not looked at this in this light previously. Your piece really did switch the light on for me as far as this specific subject goes. Nevertheless there is one particular issue I am not necessarily too comfortable with and while I try to reconcile that with the core idea of your point, let me see just what all the rest of your visitors have to point out.Very well done.