My mind’s been a little numb this past few days. Some recipes failure and personal problem got my confidence running low. This dish wasn’t meant to be shared because it was a dish I came up with using leftovers ingredients. I didn’t even know it will taste good but ahh the light from the kitchen window was perfect, so I snap the photos before knowing I will post this recipe up. So yes, the end result were good and here I am. 🙂
Stir fried celery and mushroom with split green beans.
I have a recent love affair with paprika and turmeric powder, so I make use of them here. Do you know why split green beans are not green in color but yellow? It’s yellow in color because the husk has been removed. Split green beans are also called green gram or mung bean in its whole form I believe. Although this dish is categorize under side dish, I ate this as a whole for my brunch.
In a pan, add oil. Then add celery, mushroom and onions in their individual space. Add pinch of salt to the celery and mushroom. Stir-fry them for about 4-5 minutes. Then add peas and spring onions. Mix all up.
Stir Fried Celery & Mushroom With Split Green Beans
50g split green beans, washed, soaked 1hr, steamed 30 mins
3 sticks celery, chopped
a handful of mushroom of your choice
1/4 large onions, sliced
3-4 green peas, chopped
1 stalk spring onion, chopped
1/8 teaspoon turmeric powder
1/8 teaspoon paprika powder
pinch of salt to taste
1. Pour cooking oil to the non-stick frying pan. Add chopped celery, onions and mushroom individually. Add a pinch of salt to the celery and mushroom. Stir-fry for about 4 to 5 minutes.
2. Next add chopped green peas and spring onions. Combine well.
3. Add steamed split green beans into pan and then add turmeric and paprika powder. Mix well.
4. Add another small pinch of salt and stir-fry for another 2-3 minutes. Serve warm.