Saturday, August 17, 2013

Chinese Long Beans with Pork


Friday 9 August
We got a giant skein of long beans at the little Clifton Farmers' Market on Monday evening, and decided to do a combination of Ants Climbing the Tree (which involves noodles) with Chinese dry-fried green beans. 
First, get your mise en place.  The long beans get topped and tailed, but we don't cut them because they're supposed to signify longevity (or something).  Marinate the pound of ground pork in a Tbsp. of soy, another of rice vinegar, and a drizzle of sesame oil, plus a Tbsp. of cornstarch.  Chop two shallots into long thin slices, chop one huge clove of garlic, and sliver 1 Tbsp. ginger.  Tear up a handful of cilantro, if you've got any, or chopped scallion greens.
Heat wok to high, then add oil and throw in the skein of beans; turn and twist with tongs until crisp and brown at least in part.  Lower heat, add a chunk of frozen chicken broth, remove, and cover to steam until tender.  Remove to a hot platter.



Reheat wok to high, add more oil, and throw in garlic, shallots, and ginger to stir-fry for a minute at most.  Add the pork and stir-fry until all pink is gone.  Add a Tbsp. of soy sauce, a tsp. of sugar, and a couple of squirts of Hoisin sauce, to taste.  Mix well, then put long beans back in, and when fully heated, drizzle on some more sesame oil.
Divide beans, then pork, onto a pair of plates, and sprinkle with cilantro leaves.
This tastes as if it could be a genuine Chinese recipe.  Call it Dragons Swimming with Ants, if you like.

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