Darkened Vegetable

I always prefer French beans (kacang buncis) than long beans (kacang panjang) for they are more crunchy, smooth outer skin and more juicy. But mom always buys long beans instead because she said that French beans are easy target for pests (which means pesticides are commonly found in French beans).

One evening, while I was pondering what to do with my chicken fillet and French beans, Calvin suggested that I stir-fry them together with black pepper sauce.

Photobucket

I used:

200 – 300 grams of boneless chicken breast meat/thigh meat, cut into bite size
200 grams French beans, soaked in salt water to remove residue and pesticides and drained well.
2 cloves garlic, crushed and minced
5 tablespoons high quality black pepper sauce
salt and grounded black pepper to taste
2 tablespoons water
2 tablespoons corn flour

  1. In a bowl, add corn flour to the meat and toss to coat well.
  2. Cut the French beans diagonally, about 4cm length, trim off both the ends.
  3. Heat some oil in wok, sautรฉ the garlic till slightly browned. Add in the meat and stir at medium heat till you can’t see any pinkish patches on the meat.
  4. Add in the French beans and the black pepper sauce. Stir to mix well with the chicken.
  5. Lastly, add the water and salt to taste. Lower heat and let the vegetables get tender. Dish up and serve hot with freshly grounded black pepper.
  • Corn flour is used to give a smooth texture to the meat.
  • Feel free to adjust the sauce to your liking; if you like it hotter, add more black pepper sauce. You also can add in onion if you like.
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20 thoughts on “Darkened Vegetable

  1. in the corn flour, add in few drops of sesame oil, and before the garlic, saute’ some finely chopped ginger. Both option would add bring out more flavors.

    Ok now i want to try what you’ve cooked.

  2. hou yeh woh … no wonder lesser eating out sessions …. hmmm ๐Ÿ™‚

    so that’s darkened vegetable? and I tot this post is on rotten greens or something. hehe …

  3. Bangsar Babe,
    Hi5! Yeah, it tastes good, the sauce doesn’t cover up the original taste of the vegetables.

    LFB,
    Maybe you can post the picture on your blog too!

    CumiCiki,
    Hahahaha *shy*

    Precious Pea,
    LOL. Can!

    Ryonn,
    Sesame oil? Noted. But we don’t like ginger… so will omit that. ๐Ÿ™‚

    J2Kfm,
    Actually, still eat out but busy till no time to post them up. Haiya, I’m not Teckiee! She will put up mouldy cheese!

  4. Wow, how I wish my bf is a great cook just like you. ^^
    Looking forward to your next dish.

    Do you cook western cuisine?

  5. good wor….seems easy to cook. thanks for the recipe. my son likes french beans very much. I can try cooking this, but of course not with black pepper sauce.

  6. NKOTB,
    Eh, where are you by the way?

    Foodees,
    *shy* Thanks for the compliments. ๐Ÿ™‚
    Western… haven’t try at home yet, but yes, will experiment on that soon.

    Jacelyn,
    It’s quite easy (you know lah, bachelors usually don’t do complicated dishes).

    BSG,
    Ahem… thanks!

    BBO,
    Thanks and do drop by again!

  7. Next time try this: A simple tempura-alike batter

    Ingredients:

    – French beans, rinsed and trimmed
    – All-purpose flour
    – Sesame seeds
    – Beer
    – Oil
    – Salt

    1. Heat the sesame seeds in a dry frying pan until golden in colour to enhance the fragrance.

    2. Mix flour, sesame seeds and beer to make a batter. Adjust the density, not too solid but not too watery too. The density like pisang goreng’s batter is just nice.

    3. Heat oil hot enough for deep-fry purpose.

    4. Coat the French beans with the batter in small batches and deep fry them until golden brown.

    5. Drain on paper towels, salt to taste.

    I personally like this because the low cost ingredients can produce similar flavour as tempura batter. It’s crispy and has very good fragrance because of the beer and sesame seeds. When you deep fry them in a very hot oil, the batter at the outer layer will cook faster than the inner layer beans. This makes the outer layer very crispy but the inner layer remain fresh and watery. Remember to remove them from the oil when they start to turn into golden-yellowish colour because the hot oil on the surface will carry-on-cooking the beans for awhile. It will be too late if you remove them after turned into golden-brown colour.

    ^^

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