Chinese long beans come in long bundles, each string is about 1 – 2 feet long. You can also use string beans for this recipe. I like to add a small portion of “zar choi” (Cantonese pronunciation) or “zha cai” (Mandarin pronunciation) to this recipe. Zha Cai can be bought at the Chinese market. It is actually some sort of pressed mustard that has been salted and preserved with chili paste, hence it can be kept refrigerated for up to a year or longer. You cut off a small piece whenever a recipe calls for it, wash off the chili paste and chop it up. It adds a nice zing of sweet, spicy, salty or sour to your dish.
1 bundle of long beans – cut into 2 inch pieces
4 oz or 120 g minced pork
1-2 Tbsp chopped pickled mustard “zha cai” (榨菜) – optional
1 Tbsp minced garlic
1 – 2 Tbsp oyster sauce
2 Tbsp cooking oil
Marinate for minced pork
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp corn starch
1 tsp sesame oil
1 Tbsp water
1. Marinate the minced pork with soy sauce, sugar, salt, pepper, corn starch, sesame oil and water for at least half an hour before cooking. Stir in the zha cai.
2. Wash and cut up the long beans into 1 inch long pieces. Discard the pieces with black spots.
3. Blanch the long beans in a pot of boiling water for 5 minutes. This step cuts down on the amount of oil and cooking time you would need to cook the long beans during the stir fry step.
4. Drain the long beans.
5. Heat up 2 Tbsp cooking oil in a pan. Add the minced garlic and fry for 10 seconds, then add the blanched and drained long beans. Add 1/2 tsp salt to the long beans and stir fry for about 5 minutes.
6. Add the marinated minced pork mixture to the pan and fry together with the long beans. Add 1-2 Tbsp oyster sauce. Stir fry until the pork is done. If it looks a bit dry, add a bit of water so that it doesn’t stick to the pan.
7. Dish up and serve with rice.