Speaking of oil green vegetable with shredded pomfret and black beans, it's truly hard to resist. It is a famous Han dish, a perfect example of a dish that is “outstanding in color, aroma, and taste.” As can be inferred from the name, its main ingredients are shredded pomfret in black bean sauce and oil green vegetable, a combination that creates a delicious spark.
Method 1 of Making Oil Green Vegetable with Shredded Pomfret and Black Beans
Ingredients Preparation
Oil green vegetable, canned pomfret, scallion, ginger, garlic, cooking oil, sesame oil, broth, cooking wine, black beans, fine salt, sugar, monosodium glutamate.
Cooking Steps
1. Wash the scallions and chop them into scallion ends; wash the garlic and chop it into garlic ends; wash the ginger and chop it into ginger ends.
2. Wash the oil green vegetable and cut it into approximately ten-centimeter-long segments, then blanch it in boiling water and remove it.
3. Place oil in a pan, once hot, add the scallion, ginger, garlic, and black beans, stir-fry until fragrant.
4. Then add broth and other seasonings, bring to a boil, and add the pomfret.
5. Finally, pour it over the oil green vegetable and drizzle with an appropriate amount of sesame oil.
Cooking Tips
The time for blanching the oil green vegetable should not be too long, just until it's cooked through.
Method 2 of Making Oil Green Vegetable with Shredded Pomfret and Black Beans
Ingredients Preparation
Oil green vegetable, shredded pomfret in black bean sauce, garlic, salt, monosodium glutamate, sugar, sesame oil, cooking wine, soy sauce, cornstarch.
Cooking Steps
1. Wash the oil green vegetable and cut it into segments; wash the garlic and chop it into garlic ends.
2. Pour oil into a pan and heat it up, then add the oil green vegetable and stir-fry until it turns bright green.
3. Add an appropriate amount of salt, monosodium glutamate, and sugar, then serve it on a plate.
4. Next, add a small amount of oil to the pan, add minced garlic and stir-fry until fragrant, then add the shredded pomfret in black bean sauce.
5. Then add cooking wine, a small amount of water, monosodium glutamate, sugar, and soy sauce for seasoning.
6. Finally, thicken the sauce before serving and drizzle with sesame oil, then pour it over the oil green vegetable.
Method 3 of Making Oil Green Vegetable with Shredded Pomfret and Black Beans
Ingredients Preparation
Oil green vegetable, canned shredded pomfret in black bean sauce, scallion, ginger, garlic, chicken bouillon, cooking oil.
Cooking Steps
1. Wash the oil green vegetable, drain it, and cut it into segments.
2. Wash the garlic, crush it, and take half of the canned pomfret.
3. Use the oil from the canned pomfret to heat the wok, add the garlic, and stir-fry until fragrant.
4. Then add the oil green vegetable and cook over high heat, or it will release water.
5. Once the oil green vegetable is cooked, push it to one side of the pan, place the shredded pomfret in black bean sauce in the center, and continue to stir-fry, breaking the pomfret into smaller pieces as you cook.
6. Finally, add sugar and an appropriate amount of salt, then serve.
Cooking Tips
1. Since the oil green vegetable has a slight bitter taste, a small amount of sugar should be added when cooking it for seasoning.
2. Shredded pomfret in black bean sauce is already salty, so be especially careful not to add too much salt, or it will be overly salty.