Sunday, July 22, 2012

chinese long beans with ground pork

the long beans were looking so lovely at farmers market this morning, and as soon as i saw them i remembered a sunset magazine recipe, showcasing those fresh beans, that i had bookmarked a few weeks ago. i love it when the local produce at the market makes deciding what to make for dinner so easy!

chinese long beans with local ground pork
4 servings

1 bunch long beans, washed and cut into 2 inch pieces
1/2 tsp salt* (omit if you are using regular soy sauce)
2T low sodium soy sauce
1/4 cup water
2T oyster sauce
3T sweet chili sauce
1tsp sriracha
1T canola oil

put the oil in a wok or large skillet and heat over med-high. add the beans and salt* saute for about 8 minutes. remove the beans and add the ground pork, using a wooden spoon to break up the pork as it cooks. cook for about 5 minutes. add the soy, water, oyster sauce, sweet chili and sriracha and combine. cook another minute or so and then add the beans and mix well. cook another few minutes until the beans are done (aka no longer squeaky!). add a little more water if you want it more saucy.

taste and add more soy, sriracha and/or sweet chili paste as desired.

i served this over a small scoop of massa organics brown rice.

this freezes well!

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