The Husband has been ill over the last couple of days and so I have to cook. Since we have been having a lot of italian food I was craving for some local dishes.
Today’s recipe shall is the long bean and minced meat dish and tomorrow’s post shall be on the cai bo (preserved turnip) egg on the left.
300g minced meat
250g long bean
3 cloves of garlic
1/2 table spoon of ginger
3 tsp dark soy sauce
3 tsp light soy sauce
a dash of sesame oil
1) Marinate minced pork with light and dark soy sauce, sesame oil and pepper for about 20mins.
2) Wash and chop long bean to about 2 inchs. Chop ginger and garlic till fine.
3) Heat wok, add oil and fry minced meat for about 2 mins and add garlic and ginger. Then reduce heat to medium and fry till meat is no longer red. Add long bean and cook till desired softness.
P.S. I did not have to add any stock because the meat released water which steamed and cooked the long bean but if it is too dry you could add some water/stock. Make sure to reduce the temperature to medium low and cover to cook the long beans. Also I added a little salt but the marinated meat should make the dish flavourful enough.