Wednesday, August 25, 2010

Stir Fried Long Beans with Pork

Long beans is another one of the veggies that I really like. I actually like them cooked enough so they are quite tender, but if you like them to still have a little bit of a snap, I would fry them for only a short time.


1 lb. Long Beans (cut into 1" pieces)
1/2 lb. Ground Pork
1 tbsp. Ground Bean Sauce
1 tbsp. Chili Bean Sauce
2 Bird's Eye Chilies
1 tbsp. Dried Shrimp
2 tbsp. + 1 tsp. Sugar
1 tsp. Corn Starch
1 tbsp. Soy Sauce
1 tbsp. Sesame Oil
1 tsp. Black Pepper
1 clove Garlic (minced)
1/4 cup Oil
(Cornstarch Slurry: 1 tbsp. Corn Starch, 1 tbsp. Sugar, 1 tsp. Pepper and 2 tbsp. Water)


Marinade ground pork with corn starch, soy sauce, sesame oil, 1 tsp. sugar and black pepper, then set aside.

Heat up wok and add 1/4 cup of oil. Once oil is hot, add long beans. Ensure beans are dry or there will be a lot of splatter. Also, try to spread beans on wok so that there is one layer. You may want to fry them in a couple of batches. Once the beans are slightly browned and tender, remove from wok and set aside.

Pour out majority of oil from the wok until there is only about a tsp. left. Add garlic and dried shrimp and saute until slighly browned and fragrant. Add ground bean sauce, chili bean sauce and sugar, then mix until combined.

Add ground pork and bird's eye chilies to the wok. When the pork is cooked, return long beans to the wok. Add corn starch slurry and combine all ingredients.

Taste and adjust as necessary. May need more sugar as both bean sauces are salty.

Remove from wok and serve!

1 comment:

  1. i love this dish! i prefer the snap in my beans though, not so much a fan for soggy beans hehe