Minced Pork and Long Beans Stir Fry Recipe

Minced Pork and Long Beans Stir Fry

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Ingredients

  • about 8-10 long beans, rinsed and cut into 2-inch lengths
  • 250g minced pork
  • 2 tbsp salted, crushed fermented soya beans (should be able to find this in asian sections of supermarkets)
  • 2 tsp dark soya sauce
  • 1 tsp light soya sauce
  • finely ground white pepper
  • 2 tbsp sesame oil
  • dash of fish sauce
  • 2 tsp corn flour
  • 1 large clove of garlic, finely minced/grated
  • sunflower/peanut/canola oil

How to make Minced Pork and Long Beans Stir Fry


This is one of those dishes that my mom always used to cook at home - I never really knew what went into it, but after having moved out, I suddenly craved for it one day and decided to try to replicate it. I think I did an alright job. :) Try it for yourself!

Notes: Depending on the brand of salted soya beans you buy (you can also use the un-crushed kind if that's all you can find - just give it a bit of a mash with a fork before adding it in), you might want to try using a tad less salty seasoning. Also, you can actually use whatever oil you want - just try to avoid olive oil 'cos the heat will be fairly high, and you also want to use an oil that doesn't have a distinctive taste. (Serves 2-4, depending on how hungry you are, and goes awesomely with steamed jasmine rice.)

  1. Wash and cut the long beans into 2-inch lengths, then set aside.
  2. In a bowl, combine together the pork, salted soya beans, both types of soya sauce, fish sayce, pepper and half the sesame oil. Mix well with a fork until thoroughly combined.
  3. Add to the pork-mixture your corn flour, and mix well again, making sure the corn flour is evenly distributed. Set this aside for about 5-10 minutes.
  4. In wok, heat about 2-3 tbsp of sunflower/peanut/canola oil on high until smoking, then add in your garlic. Fry for about 10-20 seconds until fragrant (the heat will be very strong so be careful it doesn't burn), then add the pork in. Using a ladle/spatula, keep the pork moving around, being sure to break up the chunks. The trick to stir-frying is to just keep everything moving all the time.
  5. When only 30% or so of the pork is still pink (after about 2-3 minutes?), add in your long beans. Reduce the heat to medium, and keep stirring the mixture for another 5-8 minutes, or until the beans are cooked through and tender, but still have a nice crunch to them.
  6. Take the pan off the heat, and stir through the remaining sesame oil, and adjust the seasoning if necessary. Transfer to a warm plate, and serve with steamed jasmine rice.
  • tommy
    tommy says

    I really like this dish! Had it at Crystal Jade but couldn't figure out where the saltiness came from. Thought it was salted fish. Good thing I have a jar of tau cheo handy in the fridge. I will try this out soon.

  • yongfook
    yongfook says

    I love this. I can taste it just by looking at it. mmmm hungry :(

  • yongfook
    yongfook says

    It might add something to the dish by substituting some / all of the soy sauce for [maggi seasoning](http://www.thetasteofasia.com/products.asp). That's the way my mum used to make it, I think.

  • serenac
    serenac says

    this is one of my favourites from home. *so* good.

  • rachel
    rachel says

    @yongfook: yea that's a good point. next time i make it i'll probably substitute the light soy sauce/fish sauce with maggi seasoning. might leave the dark soy sauce in for colouring though!

  • MsNyanko
    MsNyanko says

    these are good ^0^ YUM <3sSss!

  • iconsam
    iconsam says

    There was a point in my life where ate rice simply with butter and maggi seasoning. It is probably what constitutes my hefty figure.

  • sgtoca
    sgtoca says

    i went from being full to hungry just by glancing at the pic. love beans.

  • tea
    tea says

    This is one of my favorite things to eat. I'll try your recipe soon. Lately I've been making one with diced green beans and diced thousand year old eggs with minced pork. It's really yummy and great to go with rice.

  • tea
    tea says

    Hey Rachel do you know how to make steamed meat cake (yook beng)? I'm looking for a recipe.

  • rachel
    rachel says

    @tea: sent you a message, let me know what you think? will try to make it properly and if i succeed i'll post it then. :)

  • theory
    theory says

    When I make this I add chopped Chinese Salted Black Olives instead of the fermented soya beans. I don't know the name in Chinese but the pack says "Salted Black Olive (with soy sauce flavour)". Come to think of it, I'm not entirely sure they're actually olives... Anyway, it's damn tasty.

  • DivaChef
    DivaChef says

    This looks like a wonderful dish! I will definitely try it!

  • JaiLovesCake
    JaiLovesCake says

    rachel , is the salted soybeans the same as blackbean sauce?

  • rachel
    rachel says

    Jai: not quite! These are actually yellow beans, but if you like the flavour of black beans I'm sure it would be a good substitute too. You just want that salty slightly umaminess.

  • JaiLovesCake
    JaiLovesCake says

    Thing is i get lost everytime im the the sauce section of a chinese supermarket. soooooo many things and also the names are in chinese. Blackbean sauce is one of the few things that they bother to write down the name in english as well lol.

  • rachel
    rachel says

    Hahha. Well I did a little googling and one website claims that the only difference is that the black bean sauce will give your dish a darker final product than the yellow one, so.... you can always try that. :P Anyhoo I'll go check out the supermarket when I'm next there to see what the chinese characters on the bottles look like so you'll have a point of reference. :)

  • CertifiedEater
    CertifiedEater says

    OMG one of my favourite vegie stirfries! My mum makes this all the time too -although our version is heavily simplified.

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