The small, pretty, green, and playful green beans swayed in the wind. The first and second bean season had begun again - the season of simple, plain meals made from beans.
Stir-fried green beans with offal
"Honey! Take a basket out to the garden to pick beans, this afternoon I'll make stir-fried beans and offal." Hearing my mother's reminder, I excitedly stopped my work and went to prepare the ingredients because this was my favorite dish. My mother took out a box of offal carefully wrapped in banana leaves from the refrigerator. My mother paid special attention to preserving the offal in the refrigerator so that it would remain fresh. Before, when she brought the offal home, she meticulously used lemon and salt to completely clean the liquid inside, leaving no bad smell. For each offal, my mother added a little liver and heart before wrapping it in banana leaves and putting it in a tightly sealed box. According to my mother's experience, the more tightly sealed the offal is, the longer it can be stored in the refrigerator. My mother thawed the offal, cut it into bite-sized pieces, and marinated it with soy sauce, sugar, seasoning powder, and minced garlic. Washed the snow peas, cut them into short pieces, blanched them in boiling water, and drained them. Thinly sliced the carrots. If you can get peeled, white, silky-white onions, the dish will be even more delicious.
The beans sway in the January and February breeze.
Fry minced garlic, add pickled shallots and carrots, stir-fry briefly, then add offal and stir-fry over high heat. Continue to stir-fry beans until cooked. This dish must be cooked for just the right amount of time, not overcooked, so that the ingredients retain their color and sweetness. In just about ten minutes, a strong, seductive aroma will spread throughout the kitchen. If you want the stir-fried green beans and pork offal to be more delicious and attractive, you can add herbs such as basil, coriander, etc. right after turning off the stove. Compared to other stir-fried dishes, stir-fried beans and offal is truly a rustic, exotic, and attractive flavor that is beyond reproach.
Many January and February seasons of childhood have passed, peacefully by the dike, the rice fields, and meals with stir-fried beans. Another January and February season is about to pass! Sipping each sweet and fatty bean, we feel the vitality of spring again.
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