Stir Fried Green Beans with minced pork
A delicious and authentic rice and congee recipe for Stir Fried Green Beans with minced pork, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 lb minced pork
- • 1 tablespoon Shaoxing wine
- • 1/2 teaspoon ginger (grated)
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 1 tablespoon peanut oil ((or vegetable oi))
- • 1 tablespoon Doubanjiang
- • 1 teaspoon sugar
- • 3 spring onions (sliced, white and green parts separated)
- • 1 lb green beans (tough ends removed)
- • 1/4 cup chicken stock
- • 1 tablespoon light soy sauce
Preparation Steps
Combine minced pork, Shaoxing wine, salt, ginger and cornflour in a small bowl. Mix well and let marinate for 5 minutes.
Snip tough ends from the green beans and discard ends. Chop into 1/2” (1-cm) pieces.
Heat oil in a large nonstick frying pan (or a wok) over medium heat until warm. Add minced pork. Cook, chopping into small pieces, until cooked through and the surface turns light golden, 5 minutes or so. Add doubanjiang and sugar. Cook over medium-low heat. Continue stirring until the pork is evenly coated. Add spring onions whites and stir a few times to release fragrance.
Add green beans. Cook and stir for 1 minute. Pour in the chicken stock and light soy sauce, stirring to mix well. Cover the frying pan and turn to medium heat. Cook until the green beans are cooked through, about 5 to 8 minutes. Uncover and check on the beans half way, then every minute. If they’re drying out too much, swirl in 2 tablespoons of water, cover, and continue cooking. At the end, the beans should turn tender but still have some crunch to them, and be slightly charred on the surface. If there’s still too much liquid, uncover and cook over high heat until liquid evaporates.
Turn off the heat. Add the spring onions greens and stir again. Serve hot as a main dish over steamed rice.