A classic stir fry dish you can easily make at home. Great for a perfect simple meal, served with steam white rice.
Watch How To Make Stir Fry Chinese Long Bean with Pork Belly – Recipe Video
A Classic Teochew Delight: Stir Fry Long Bean with Pork Belly
Stir Fry Long Bean with Pork Belly is an amazingly delicious Teochew delight. This crunchy and tasty stir fry long bean idish s flavoured with aromatic garlic, pork belly and one of the secret go to ingredient for this dish, Chinese preserved radish. The preserved radish is salty and pleasantly sweet at the same time and you just need a small amount, cut into slices.
This preserved radish also adds texture and an incredible umami flavour that is so appetising and satisfying to the taste. Its unique flavour adds a burst of freshness to the dish. It’s amazing how well the crunchy long bean, pork belly and preserved radish complement one another.
As with most stir fry dishes, the preparation is the majority of the work. Once the beans, pork belly and preserved radish are cut, the stir-fry takes no time. This dish is great as a stand alone meal with some steamed rice.
What is Chinese Long Bean Vegetable
Chinese Long Bean like other beans, belongs to the family of plants known as legumes. This bean is a legume cultivated for its edible green pods containing immature seeds. Chinese Long Bean is also known by other alternate names like Chinese green bean, yard long bean, pea bean, snake bean and asparagus bean.
Chinese long beans can be found in both green and purple varieties. Both have similar flavours and textures, and either kind can be used for this recipe. As for the green variety, one is thicker and lighter in colour and the other is more slender and darker in colour. One other variety is known as snake bean which are more fleshy with a more textured skin. Long beans are not only great in stir fries but they are also delicious in curries, fried rice, and fried eggs.
Ingredients You Need To Make Stir Fry Chinese Long Bean With Pork Belly
- Chinese Long Beans
- Pork Belly
- Preserved Radish
- Chopped Garlic
- Oyster Sauce
Overview On How to Make Stir Fry Chinese Long Bean With Pork Belly
Prepare Ingredients:
- Trim both ends of chines long beans and cut into 2 inch long sections.
- Soaked, drained and cut preserved radish into slices.
- Cut pork belly into bite size slices.
- Chop garlic.
Stir Fry Chinese Long Bean With Pork Belly
- Pan fry preserved radish till fragrant in a hot wok (without oil). Set aside.
- Heat up some oil and fry pork belly till both sides turn golden brown, Add in the chopped garlic and continue to stir fry till fragrant.
- Then add in Chinese Long Bean and preserved radish. Stir fry for about 3 minutes.
- Add oyster sauce and water. Stir to mix well and continue to cook for 2 minutes.
- Transfer to a serving dish.
How to Serve Stir Fry Chinese Long Bean With Pork Belly
This dish is best served with steamed rice or plain white porridge.
How to Store Chinese Long Bean
Store in the refrigerator, unwashed in a plastic bag for up to five days. You can also freeze the long beans for later use. Cut them to about 2 inches and then blanch them. Put them in freezer bags and place them in the freezer. When you’re ready to cook them, do not thaw first, but add them straight to your cooking pan frozen.
Important Tips When Cooking Chinese Long Bean With Pork Belly
- Choose firmer and younger vibrant green Chinese Long Beans. The dried soft ones are not fresh as they have air inside.
- The preserved radish can be a bit salty so it is best to taste it first before cooking. If it is too salty, soak in water for about 10 minutes and let the salt drain away and drain before use.
- Be sure to cook the chinese green bean not too long in the wok. This ensure the vegetables keep their nutrients, flavour and bright green colour.
- Chinese Long Beans need to be cooked for a slightly longer period of time because they can be quite firm. However, you do not want to overcook them to the point where they loose their crunchiness.
Stir Fry Chinese Long Bean With Pork Belly 长豆炒五花肉
Tap or Hover to Adjust Servings
Ingredients
Ingredients:
- 300 grams long bean, cut into sections
- 200 grams pork belly, slice into pieces
- 30 grams preserved radish, chai Poh
- 1 tbsp garlic, chopped
Seasoning:
- 1 tsp oyster sauce
Have ready all ingredients needed.
Soak preserved radish in water. Then rinse to rid off any sediment and excess salt. Next, squeeze dry and cut into slices.
Chop some garlic and cut pork belly into slices.
Trim both ends of long bean and cut into 4 cm long sections. Rinse well before use. Then prepare the seasonings for the dish.
Pour ½ cup water into a cup. Add 1 tsp oyster sauce and stir to mix well. Set aside and prepare to stir fry the long bean dish.
Heat up a wok till hot. Add in the preserved radish and pan fry (without oil) for about 3 to 4 minutes till dry and fragrant. Remove from wok and set aside.
Heat up 1 tbsp oil in a wok. Pan fry pork belly till both sides are golden brown.
Then add in chopped garlic and stir fry till fragrant. Next add in long bean and preserved radish. Stir fry for about 3 minutes.
Pour in the liquid seasonings. Stir fry to mix evenly and cook for another 2 minutes. Dish up onto plate to serve immediately.
Serve with steamed rice and enjoy!
Instructions
Prepare Ingredients:
Prepare Seasonings:
Stir Fry Long Bean Dish:
Enjoy!
Recipe Video
Notes
- The preserved radish can be a bit salty so it is best to taste it first before cooking. If it is too salty, soak in water for about 10 minutes and let the salt drain away and drain before use.
- Be sure to cook the chinese green bean not too long in the wok. This ensure the vegetables keep their nutrients, flavour and bright green colour.
- Chinese Long Beans need to be cooked for a slightly longer period of time because they can be quite firm. However, you do not want to overcook them to the point where they loose their crunchiness.
