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Chinese Long Beans with Minced Pork and Ginger
© Fredrika Stjärne

Chinese Long Beans with Minced Pork and Ginger

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This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less time to make than waiting for takeout.

  1. 6 ounces ground pork
  2. 2 teaspoons low-sodium soy sauce
  3. 4 garlic cloves, finely chopped
  4. 2 tablespoons finely chopped peeled fresh ginger
  5. 1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise
  6. 2 tablespoons canola oil
  7. 1 shallot, thinly sliced
  8. 2 tablespoons Shaoxing rice wine or sake
  9. Kosher salt
  10. Freshly ground pepper
  11. 1 teaspoon distilled white vinegar
  1. In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
  2. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
  3. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
  4. Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.
Serve With Steamed rice.


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