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One Pot Green Beans & Rice

Friday, 20 November 2009

So what's the difference between french beans and Chinese green beans? According to the wild boar, Chinese green beans are more fibrous, tougher, greener but to me, french beans, dwarf beans, long beans, they all taste the same - GREEN, the only difference I can tell is the length, Chinese green beans are really long.

I'm not very fond of vegetables in general so I normally don't pay much attention to them whenever I eat them, I'd normally doze off and think of what yummy stuff I'd eat next. Yes, I eat it for the sake of eating veg - it's full of nutrients, fibre, it's good for you...blablabla...anyway, back to green beans, to prove his point, the wild boar bought a really huge bag of Chinese green beans. I've been eating "proper" green bean omelette, stir fry green beans, lots of green beans...and they still taste the same to me. This is another familiar dish that my grandma used to cook. It's really fragrant and tasty with the dried shrimps and preserved vegetables. Enjoy with some chili oil!

green bean rice


  • 2 1/2 rice cups uncooked rice
  • 2 cups green beans - cut
  • 1/3 cup preserved vegetable - rinsed a few times to get rid of some salt
  • 1/3 cup dried shrimps - washed & coarsely chopped
  • 1 tsp sesame oil
  • Water

*All "cups" are based on standard measuring cups (1 cup=250ml), unless otherwise stated i.e. 1 rice cup=180ml.


  • Place everything in a rice cooker and cook.

preserved vegetable
Preserved vegetable

dried shrimps
Dried Shrimps

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