Long beans are back in season and this is another version of long beans with minced meat stir fry Singaporean style? I don’t really know how to categories this asian style beans but this is a pretty common dish I would have when I am back in a hawker centre in Singapore. Eaten together with white rice and some other side dishes.
They are real simple to make and I am sure most of you have the ingredients at home already, if you cook asian food often. This version of long bean mince meat is a lighter version than my pervious recipe. Literally. I skipped the dark soy sauce which brought out the sesame oil taste more. I also added a tiny chilli for some additional heat. But that is really optional.
Serves 2-3 as a side
200g Minced pork
200g Long bean
3 tsp soy sauce
2 tsp sesame oil
2 cloves of garlic, chopped
1 small chilli (Optional), finely sliced
2 tbs oil
Marinate minced pork with 2 tsp soy sauce, 2 tsp sesame oil and pepper. Set aside while you prepare the long bean.
Wash and chop the beans into 1 inch pieces.
Add oil to a heated wok, on high heat, add mince garlic and chilli. Fry for 1 min till fragrant. Then add marinated minced meat. Loosen the meat immediately by ‘chopping’ through the meat with your turner/ spatula.
When more than half of the meat is no longer pink, add long bean and 1 tsp soy sauce. Stir fry and cover the wok for about 2 mins to soften the bean and let the last bit of meat cook through. Season with salt and pepper. You could add a little water if you find the mixture too dry.