- 500g of green beans, round or flat.
- 2 tbsp of Chinese dried shrimp
- 1 tbsp of preserved mustard stem
- extra virgin olive oil
- 250g of minced pork
- 3 tbsp of light soy sauce
- 1 tbsp of mirin
- 1/2 a teaspoon of salt
- 1/2 a teaspoon of sugar
- 1 tbsp of sesame oil
- 2 finely sliced spring onions
Trim 500g of green beans, round or flat. Wash and dry well. Cover 2 tbsp of Chinese dried shrimp with boiling water and soak for 30 minutes; drain and finely mince. Finely chop 2 tbsp of preserved mustard stem. Heat a cup of extra virgin olive oil in a wok until it begins to smoke. Plunge the beans in carefully until they blister - 30-45 seconds. Take them out of the oil. Remove all but about 3 tbsp of the oil from the wok and add 250g of minced pork. Stir the pork in the wok (on a high heat) so it separates and browns. Add the minced shrimp and chopped mustard stem and stir well. Add the beans, 3 tbsp of light soy sauce, a tbsp of mirin, half a teaspoon each of salt and sugar and a tbsp of sesame oil and stir well for 3-4 minutes, until most of the liquid is gone. Add 2 finely sliced spring onions and serve.
Makes enough for 3-4 as a side dish.
- Main Ingredients - Pork
- Cuisine - Chinese