Wednesday, June 15, 2011

Stir Fried Long Bean with Minced Pork


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?



Ingredients:

  • 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

Method:

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.


13 comments:

Jen (Tastes of Home) said...

this is one of my favourite dishes :D I can eat lots of rice with just this alone hehe

daphne said...

You always cook such classic! I love this- esp with a touch of belacan sambal!

chopinandmysaucepan said...

I love this dish especially sizzling it with more Shao Xing wine when stir frying to get more smoky aromas :)

Allison said...

OH my! These look insanely good to me. This is the type of dish I wish was in front of me at the dinner table. YUM!

tigerfish said...

Homey goodness! And I like how you flavor up the rice with ginger and garlic.

ricekernel said...

I love your site and look forward to following you. Your oatmeal green tea cookies are in my oven baking now! Thank you!

Mochachocolata Rita said...

ohh i love this dish. the indonesian in me loves veggie dishes with super bold flavors too :D

Sonia (Nasi Lemak Lover) said...

Simple and yummy!

My Asian Kitchen said...

I also like to cook my dishes "Or or" color! haha!! now if the noodles is not "or or" Mishu won't eat!!

Quay Po Cooks said...

This is a fast and easy dish to cook up. Give me this and plain rice and it will be a satisfying meal for me.

Parsley Sage said...

This looks lovely! Great color and great flavor :)

noobcook said...

This appeals to the Singaporean in me too. Can eat the whole plate with extra rice hehehe

Alice said...

i love this dish - must be super yummy to eat with hot fluffy rice :)