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Dry-Fried Long Beans and Minced Pork with Olive Vegetables


  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings
  • Category: Main, Side, Asian
  • Cuisine: Chinese

Description

Simple dry-fried long bean & minced pork dish seasoned with umami packed Chinese olive vegetables. Delicious mixed with rice for a quick and flavourful meal.


Ingredients


Instructions

Preparation

  1. In a medium bowl, add in the ground pork, 1 1/2 tablespoons of soy sauce, white pepper, cooking wine and mix well with your hands and set aside to marinate for 15-20 minutes
  2. Wash the beans under cold water and cut off the ends.
  3. Chop the beans up into bite sized pieces, I like to cut them into 1 inch pieces. Set these aside
  4. Finely mince the ginger and slice the ginger and set aside

Putting it Together

  1. In a wok or frying pan, set the stove to medium high heat to high heat and add about 3 tablespoons of oil
  2. Once the oil is hot, add in the ginger and toast it until it has turned golden. (approximately 1-2 minutes)
  3. Add in the garlic and brown for 30 seconds
  4. Add in the ground pork and break it apart while cooking it. Cook it until it is fully cooked and brown (approximately 10-15 minutes)
  5. When the pork is done, stir in the dark soy sauce and mix well and pour out the meat into a bowl and remove the ginger slices. Set aside the meat for later.
  6. Re-heat the wok or frying pan on medium high to high heat with 1-2 tablespoons of oil.
  7. Once the oil is hot, add in the beans (be careful if your beans are wet they may splatter)
  8. Spread out the beans so they get as much surface area to the pan as possible. Cook for approximately 5 minutes
  9. Add in 1 tablespoon of soy sauce and continue to stir fry for 20 seconds
  10. Add in the pork and mix it with the beans
  11. Add in the olive vegetables and mix well
  12. Serve hot with a side of rice or noodles 🙂

Notes

  • You can substitute green beans for yardlong beans