Green Bean and Potato Stew (豆角炖土豆)
A northern Chinese style green bean and potato stew that is quick to make and bold in flavor. If you’re looking for a quick and hearty side dish, this one is definitely a keeper. {Vegetarian, Vegan}
Ingredients
Sauce
- 2 tablespoon tian mian jiang (sweet flour sauce)
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
Cooking
- 2 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , sliced
- 1 green onion , sliced, green and white parts separated
- 1/2 lb (225 g) green beans , tough ends removed
- 1 (225 g / 1/2 lb) russet potato , halved then sliced into 1/4” (1/2 cm) thick pieces
- 1 1/2 cups water
Instructions
- Mix the sauce ingredients together in a small bowl and stir until the tian mian jiang is evenly diluted.
- Heat oil in a large pan over medium heat until hot. Add the garlic and white part of the green onion. Stir and cook to release fragrance, about 1 minute.
- Turn to medium-low heat and carefully pour in the sauce. Stir and cook until the sauce is very fragrant, 2 to 3 minutes.
- Add the green beans. Stir and cook to coat the green beans evenly with the sauce.
- Add the potato and pour in water. Cook over medium-high heat until the broth is boiling. Turn to medium heat and cover the pan. Simmer, covered, for 5 minutes. Uncover the pan, cook for another 5 to 10 minutes, until the sauce has reduced and the vegetables have turned tender. If the vegetables have turned tender but the sauce has still not thickened, turn to medium-high heat to reduce the sauce. If the sauce is drying up and the veggies are still tough, you can stir in more water to keep cooking. Check on the pan frequently to make sure the broth doesn’t dry out. Once done, turn off the heat and transfer everything to a large plate. Serve hot as a side dish.
Nutrition
Serving: 1serving, Calories: 130kcal, Carbohydrates: 15.1g, Protein: 2.8g, Fat: 7.2g, Saturated Fat: 1.2g, Sodium: 365mg, Potassium: 352mg, Fiber: 2.8g, Sugar: 4.1g, Calcium: 46mg, Iron: 3mg