Cookbook Countdown #1, recipe no. 3, from my selected book for this month, Stir-Frying To The Sky's Edge by Grace Young.
I've cooked Yin Yang Beans, a delicious vegetable stir-fry dish, which is perfect as a part of a Chinese meal, served with rice alongside some other dishes.
I did make some slight changes to the recipe. Pickled ginger is used but I did not have any, so I have replaced with a tablespoon of each, sweet and salty preserved radish, both of which I've bought already chopped to small pieces. Also, I have omitted the rice wine. Instead of partially cooked the beans by boiling it in salted water, I did the easy way, I microwaved the beans for 2 minutes on high with 2 tablespoons of water and a pinch of salt. And I've used more ground pork and red pepper flakes than indicated in the recipe.
A very tasty dish, goes great with fluffly jasmine rice. One dish that I would be cooking again.
Yin Yang Beans
(adapted from "Stir-Frying To The Sky's Edge", Grace Young)
3/4 teaspoon salt
1 pound green beans, ends trimmed (about 6 cups)
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry (omitted)
1 tablespoon peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (1 teaspoon)
2 tablespoons ground pork (about 1 ounce) (about 4 tablespoons)
1 tablespoons minced pickled ginger (replaced with 1 heaped tablespoon each of sweet and salty preserved radish, chopped)
1/4 cup chopped scallions
- In a 3-quart saucepan bring 1-1/2 quarts water and 1/2 teaspoon of the salt to a boil over high heat. Add the beans and cook 1 minute or until they are bright green and the water almost returns to a boil. Drain the beans in a colander, shaking well to remove all excess water. In a small bowl combine the soy sauce and rice wine. (I microwaved the beans for 2 minutes, with 2 tablespoons of water and a pinch of salt).
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, fresh ginger, and red pepper flakes (and preserved radishes if using) and stir-fry 10 seconds (1-2 minutes) or until the aromatics are fragrant. Add the pork, and using a metal spatula, break up the pork, and stir-fry 30 seconds to 1 minute (3-4 minutes) or until the pork is no longer pink. Add the beans, pickled ginger, and scallions and sprinkle on the remaining 1/4 teaspoon salt. Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the pork is cooked through and the beans are crisp-tender.
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