I created this recipe with the Malaysian side in me. Have you ever seen such a dark color vegetable dish before? Haha... First I wanted a dark color dish, then I tried to match it with a sauce that will guarantee it to be delicious. And this dish was created! Besides long bean, you can use green bean or french bean as well.
If you are too busy to cook, this dish makes a great one dish meal as well because it has meat and vegetable in one. So, you get a balance meal in a bowl, of course for me, it is best to pair it with brown rice that was cooked with minced garlic and ginger. You can read more about garlic rice here, these days I only cook brown rice and also added minced ginger as well. Since both are super food so why not right?
- Long beans, washed and cut into 2 inch length, about a bowl
- 1/4 lb of minced pork, marinated with rice wine, hoisin sauce, white pepper and fish sauce
- 2 gloves of garlic, minced
- 1 or 2 Thai bird-eye chili, cut (depending on how spicy you want)
- 2 Tbsp. oyster sauce
- 1 tsp. dark soy sauce
- 1/2 tsp. sugar
1. Heat up a wok, when heated, add in some cooking oil. When the oil is hot, add in the cut long beans and stir-fry until the long beans are cooked. Dish out and set aside.
2. In the same wok, add in more oil if needed. Add in garlic and chili and stir-fry until fragrant (careful not to burn the garlic), add in minced pork. Stir-fry until pork is no longer pink, add in long beans.
3. Flavor with oyster sauce, dark soy sauce and sugar. Mix well and serve.