Skip to main content

Stir-fry baby French Beans with minced pork ~ 四季豆炒肉碎 .


What is best for dinner in this hot and hazy weather but a bowl of  plain white porridge served with some omelette and a vegetable dish on the side. .....Stir-fry baby French Beans with minced pork.







Recipe for Stir-fry baby French Beans with minced pork  ~  四季豆炒肉碎 .

 Ingredients

  • 100 gm baby French Beans
  • 100 gm minced pork
  • 30 gm preserved radish
  • 3 pips of garlic, chopped
Seasoning for minced pork
  • 1/4 tsp each of salt and sugar
  • 1/2 tsp light soya sauce and a dash of pepper
Method
  1. Heat up some oil in a wok and saute the garlic till fragrant.
  2. Toss in the preserved radish, stir-fry.
  3. Add in the seasoned minced pork, stir-fry till cooked.
  4. Add in the baby French beans and fry till just cooked.
  5. Fine tune to taste and dish out on serving plate.
  6. Serve with white rice or porridge.  






Labels:

Comments

  1. Angie's RecipesSeptember 14, 2015 at 6:36 PM

    A great dish to go with some garlic rice!

    ReplyDelete
  2. ann lowSeptember 14, 2015 at 8:28 PM

    Cheah, Is very hazy today. Hope to have this delicious and simple dish on my dinning table too. Thank you for sharing.

    ReplyDelete
  3. PHSeptember 15, 2015 at 2:45 PM

    Cheah, that looks delicious!

    ReplyDelete
  4. Medeja- CranberryJamSeptember 16, 2015 at 2:45 PM

    I would like such thing! Looks very yummy!

    ReplyDelete

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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe