Stir-fried pork with long beans and Chinese chives

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Still exploring old-favourite cookery books; this one, Mahdur Jaffrey’s Far Eastern Cookery, I bought soon after I got married over 30 years ago and was my introduction to this style of cooking. But this is the first time I’ve made this dish, which comes from Hong Kong. I think I was put off by the long beans all those years ago; now you can get them everywhere. Normally I don’t use cornflour, but I think a small amount is beneficial in this recipe; but you an just as easily leave it out. Like all Chinese recipes it’s all in the preparation and looks more complicated than it is!

Serves 2

7 oz/200g pork tenderloin or stir frying pork
salt
4 tsp sesame oil
1 tsp cornflour
7 oz/200g long beans or plain green beans cut into 2 inch slices
4 stems of Chinese chives, cut into 2 inch slices
1 medium onion, finely sliced
3/4 inch knob of fresh ginger, peeled and sliced
1 large clove of garlic, finely chopped
1 large tbsp oyster sauce
2 tsp light soy sauce
1 tbsp Chinese rice wine
5 tbsp sunflower or canola oil

Cut the pork into thin slices; place in a small bowl with 2 tsp of the sesame oil, salt, cornflower and 2 tsp water. Set aside.

Trim and prepare the beans, chives and onions; peel and chop the garlic and ginger.

Combine the oyster sauce, soy sauce, remaining sesame oil, rice wine and 5 tbsp water. Mix well and set aside.

When you are ready to eat, heat 1 tbsp oil and when hot, chuck in half the ginger. Stir once or twice and then add the onion, followed by the beans and a pinch of salt. Stir fry for a minute or so before adding 4 tbsp water. Cover and lower the heat and cook 4-6 minutes until beans are tender. Drain and set to one side.

Wipe the wok. Add the remaining 4 tbsp oil and, when hot, pop in the pork. Cook over a very low until opaque and cooked, remove with a slotted spoon and put on one side.

Remove all but one tbsp oil and then add the garlic and remaining ginger. Stir fry for 20 seconds and then put in the pork and chives, stir fry for 1 minute, before adding the beans to the wok. Stir-fry for a further 30 seconds, and then pour in the seasoning sauce. Stir fry for a minute, before removing from the heat and serving with rice.

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