Went past my neighbour’s and he had a mini vegetable farm outside his house free for anyone to pick.
Saw a bunch of these long beans ready to be plucked. So we will be having a simple but umami stir fry long beans for lunch today.
- A bundle of long beans
- 2 bird eye chilli, finely chopped
- 1 1/2 tbsp Chinese olive vegetable
- 1 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 2 cloves garlic (finely minced)
- 3 slices ginger
Ground Pork Marinade
- 450g ground pork
- 1/2 tbsp white pepper
- 1 tbsp Chinese cooking wine
- 1 1/2 tbsp soy sauce
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. Cut the beans up into 1 inch pieces. Set these aside.
3. In a wok or frying pan, set the stove to medium high heat to high heat and add about 3 tablespoons of oil
4. Once the oil is hot, add in the ginger and toast it until it has turned golden. (approximately 1-2 minutes). Add in the garlic and chilli for 30 seconds.
5. 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)
6. 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.
7. Re-heat the wok or frying pan on medium high to high heat with 1-2 tablespoons of oil.
8. Once the oil is hot, add in the beans (be careful if your beans are wet they may splatter)
9. Spread out the beans so they get as much surface area to the pan as possible. Cook for approximately 5 minutes
10. Add in 1 tablespoon of soy sauce and continue to stir fry for 20 seconds. Add in the pork and mix it with the beans. Add in the olive vegetables and mix well
11. Serve hot with a side of rice.