This is one of those simple "everyday" dish, that is great with some Jasmine rice. Really easy, quick and delicious.
I made this dish a couple of weeks ago using frozen roasted pork. You may however used freshly bought roasted pork belly. Since mine was frozen, I thawed it overnight in the refrigerator, pan-fry the whole piece with a teaspoon of oil in a saucepan on both sides over low heat until the meat is heated thru and skin is crispy. Remove, drain, let cool and cut to thin slices.
Long beans which are cut into 2" sections, are first sauteed in a little oil until cooked but still crunchy, with some black marks appear in some pieces, about 4-5 minutes. They are removed to a plate and proceed with the cooking of the sauce, and toss everything together to combine together with the roasted pork.
The brand of black pepper sauce I used is Lee Kum Kee. Different brands may differ in terms of the spiciness and saltiness, adjust according to your taste.
A simple and tasty dish, great with rice.
Stir-Fry Long Beans with Roasted Pork In Black Pepper Sauce
(recipe by kitchen flavours)
300gm long beans (cut to 2" sections)
300gm roasted pork (cut to thin slices)
2 cloves garlic, minced finely
2 red chillies (discard seeds and sliced thinly)
2 tbsp cooking oil
The sauce : mix together in a bowl
2-1/2 tbsps black pepper sauce
1/2 tsp sugar, to taste
pinch of salt, to taste
1/4 cup water
- Heat 1 tbsp oil in wok. Stir-fry long beans over high heat for 4-5 minutes until cooked but still crunchy, some black spots may appear in some pieces. Remove to a plate.
- Add the remaining 1 tbsp oil in wok. When oil is hot, add in the minced garlic and saute until light brown and fragrant. Pour in the sauce mixture, letting it come to a boil for a minute or two until sauce has reduced to about 3/4.
- Add in the long beans and chillies, stir for half a minute and lastly, add in the roasted pork slices. Stir for half a minute more and dish out to a serving plate. Serve hot with rice.
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Full Plate Thursday @ Miz. Helen's Country Cottage