Skip to main content

Stir fry Long Beans with minced Pork


This is a very simple and easy to prepare stir-fry dish which can be done in a jiffy.



and it blends well with the Sweet Potato porridge which I posted earlier.

Recipe for Long Beans with minced Pork

Ingredients
  • 200 gm Long Beans  -  cut into bite sizes
  • 150 gm minced Pork
  • 3 pips of Garlic  -  chopped
  • 1/2  Teasp. Oyster sauce
  • 1/4  Teasp. Sugar
  • 2   Teasp. ground bean paste  (Tau Cheong)
  • Oil for frying
  • Light soya sauce or Salt to taste
Method :
1.   Heat up the pan with about 1 Tablespoon of oil, toss in the chopped garlic and fry till aromatic, but not brown.
2.   Add in the ground bean paste, sugar, oyster sauce and minced pork and fry till the meat is cooked.
3.   Add in the long beans, stir-fry and sprinkle with a bit of water.  Fry till three quarter cooked, dish up.
4.   Serve with rice or plain porridge.

This dish goes well with the Taiwanese Porridge aka Sweet Potato Porridge 
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe