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Chicken Stir-Fry with Green Beans & Olive Vegetable

Wednesday, 2 June 2010

I was introduced to Chinese olive vegetable 橄榄菜 in my recent trip to Hong Kong. They served it as a porridge accompaniment and was also used in a French bean and minced pork stir-fry dish. It is extremely tasty and has very strong taste and aroma of olives. Chinese olive vegetable is actually a local delicacy in Chaoshan (潮汕), a region of eastern Guangdong, China. This area is known as Teochew to most people.

olive vegetable

Although named olive vegetables, it's not made with olive leaves. Olives, chopped mustard greens, oil and salt are cooked for a long period of time and then seasoned. You can get bottles of olive vegetable from any Chinese grocer. I actually brought this back from Malaysia, but I also saw it in London Chinatown.

Green bean, chicken and olive veg stir fry
  • 3 chicken legs - deboned and cut into bite size
  • 400g green beans - cut into small pieces
  • 1 onions - diced
  • 2 cloves garlic - pressed
  • 4 tbs olive vegetable
  • 1/2 tbs (more of less to taste) chili oil (flakes only)
  • White pepper powder
  • Salt
  • Heat up a bit of oil in a pan.
  • Fry onions until soft and translucent.
  • Add garlic, fry until fragrant.
  • Add chicken pieces, stir-fry until almost cooked.
  • Mix in green beans, stir-fry until cooked.
  • Mix in olive vegetables.
  • Season with chili oil, pepper and salt.

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