Braised Pork with Long Beans

Braised Pork with Long Bean (11 March 2012)

I can easily finish a bowl of rice with a generous helping of this dish and a big spoonful of that yummy bean sauce. Being a big fan of long beans or snake bean in some countries, I'll seize any opportunity to sneak my favourite legume into the curry, fried omelette or my sambal. Long beans may be eaten raw or overcooked and will absorb just about any flavour you add to them.

Braised Pork with Long Beans Recipe

Ingredient:

300gm lean pork

5-6 strings of long beans

2 tbsp garlic, minced

2 tbsp Tau Cheong (Salted Bean Paste)

1/2 tsp dark soy sauce

1/2 tsp sugar

1/2 cup of water (I like it saucy)

Pork Marinate:

1 tbsp corn flour

1 tsp Shao Hsing wine

A dash of salt & pepper

Method:

1. First, slice the pork thinly and marinate. Leave for 15 minutes
2. Wash & cut the long beans into 1 1/2 inch long.
3. Put the 2 tablespoons of Tau Cheong into a small bowl and try to mash the beans into a paste.
4. Heat up wok. Add 1 tbsp of oil. Saute the minced garlic for 1 minute before adding the bean paste.
5. Put pork & long beans into the wok and stir fry for 3 minutes.
6. Add water, dark sauce & sugar to the wok. Let it boil, then turn down heat and simmer for 15 minutes.
7. Once the long beans have softened, the dish is ready to serve.