GROUND PORK WITH CHINESE LONG BEANS RECIPES RECIPES

CHINESE LONG BEANS WITH MINCED PORK AND GINGER RECIPE ...

Chinese Long Beans with Minced Pork and Ginger Recipe ... image

This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less time to make than waiting for takeout. Slideshows: Fast Chinese Recipes

Provided by Kay Chun

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces ground pork
2 teaspoons low-sodium soy sauce
4 garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise
2 tablespoons canola oil
1 shallot, thinly sliced
2 tablespoons Shaoxing rice wine or sake
Kosher salt
Freshly ground pepper
1 teaspoon distilled white vinegar

Steps:

In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.

CHINESE GROUND PORK AND GREEN BEANS RECIPE - FOOD.COM

Chinese Ground Pork and Green Beans Recipe - Food.com image

This is one of my three favorite Chinese dishes. Equally good with ground beef. In this day and age, I expect some people to dry fry the green beans in a hot skillet, but deep frying them quickly doesn't add much if any oil and it draws out the moisture nicely. Another possibility would be to toss the trimmed green beans with a tablespoon of peanut oil and roast at 500 degrees F for 10 to 15 minutes. The idea is to get moisture out of the beans so they will absorb the sauce. Prepare ingredients ahead of time and this will come together quickly. To tell the truth, I double or triple the garlic, scallions and ginger, and use half to 3/4 teaspoon hot bean paste, but this is more or less the original recipe. Feel free to adapt to your taste. I like spicy but not hot. The prep time does not include mincing, chopping, trimming the vegetables.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2-1 lb ground pork
2 tablespoons oil (I use peanut oil)
1 large garlic clove, minced
2 -3 scallions, chopped in small pieces
1 teaspoon minced fresh ginger (peeled)
1 lb green beans (room temperature)
1/4 cup chicken stock or 1/4 cup broth
1 teaspoon cider vinegar
1 teaspoon toasted sesame oil
2 cups oil, for deep frying
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 tablespoon dry sherry

Steps:

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
Mix sauce ingredients and set aside.
Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.

Nutrition Facts : Calories 825.2, FatContent 86.3, SaturatedFatContent 13.2, CholesterolContent 27.6, SodiumContent 305.6, CarbohydrateContent 7.2, FiberContent 2.2, SugarContent 3.5, ProteinContent 8.5

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CHINESE GROUND PORK AND GREEN BEANS RECIPE - FOOD.COM

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