Long Beans and Minced Pork

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.

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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

Method
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.

Steam Fish with Tofu

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This is one of my favorite dishes – simply because it is so easy to prepare! And it takes only 8 minutes to cook. I like to use either a red garouper or green garouper or a sesame garouper. A pomfret works well too. I also like to steam it together with tofu – makes for a more substantial meal and tofu goes so well with the steam fish gravy!

In Hong Kong street markets, the garouper is often sold live (swimming in a fish tank). You pick the one you like by pointing at the fish, then the fishmonger will scoop it up, weigh it and gives you the price. If you are ok with the price, he will de-scale and gut the fish for you.

1 fish
1 piece soft tofu (optional) – cut into cubes
1 small piece of ginger – about 1/4 inch thickness – cut into narrow strips
1-2 stalks spring onion – sliced into 1 inch strips
light soy sauce or Lee Kum Kee brand flavored soy sauce for seafood
1-2 Tbsp cooking oil

Method:
1. Trim off part of the tail and all the fins.
2. Wash the fish under running water for a minute or two until there are no more water bubbles.
3. Place the fish on a plate, with sliced ginger strips on the top and arrange pieces of soft tofu around it.
4. Steam the fish and tofu for 8 minutes.
5. While the fish is in the steamer, heat up 1 or 2 Tbsp of cooking oil.
6. Check the fish after 8 minutes. It might take a bit longer if your fish is big. The fish is cooked when you poke a bit of its flesh and it is white and opaque. It is important not to overcook the fish.
7. Immediately turn off the stove. Sprinkle the spring onions on top of the fish, drizzle with soy sauce and sizzling hot cooking oil.

Lotus Root and Sweet Pea

A few days ago I made Lotus Root Soup but had bought too much lotus root so tonight I decided to cook the unused lotus root together with some sweet peas.  An unusual combination but it turned out quite well – the lotus root added an interesting crunch and flavor to the dish.   This is a really simple dish to prepare.

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About 2 inches of lotus root, sliced thinly

1 packet of sweet peas, with the ends cut off and the veins along the sides stripped

1 tsp hoisin sauce

1 tsp oyster sauce

salt to taste

1. Blanch the sweet peas in a pot of boiling water for a minute.

2. Heat up 1 Tbsp of oil, stir fry the lotus root with a bit of salt, about 2 minutes.

3. Add in the blanched sweet pea and stir fry together. Stir in hoisin sauce and oyster sauce.

Where it all started – my tiny Hong Kong kitchen

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To be honest, initially I didn’t think I could do much with my broom closet of a kitchen.  Can anyone really prepare a regular meal of rice, soup and stir fry on a single hob?  So, if you are like me or crave a simple Chinese meal at the end of a long day, I hope you will enjoy reading about what I managed to do on my stove and be inspired to cook too.  And I’d love to hear from you!