Chinese Long Beans with Shrimp Paste 蝦醬炒豆角

🧂 Ingredients

• 450 g Chinese long beans

  (white or green)
• 200 g Pork belly
• 1 tsp Salt

  for soaking long beans
• 4 cloves Garlic

  , chopped
• 2 Thai Chilies

  , chopped
• 1 tsp Light soy sauce

  for pork marinade
• ½ tsp Sugar

  for pork marinade
• ¾ tsp Corn starch

  for pork marinade
• 1 tbsp Fermented shrimp paste
• ½ tsp Sugar
• 1 tsp Shaoxing wine
• 6 tbsp Water

  (add in 3 increments)
• 2 tbsp Oil

Instructions

• 1 Cut the ends off the long beans and slice them into your desired length I like
  them to be approx. 5 cm or 2”
• 2 Soak the beans in water with a tsp of salt. Soak for 15 minutes, drain, rinse
  well and let dry in a colander. The salt will help rid the beans of its grassy
  taste, which is generally regarded as undesirable
• 3 Slice pork belly into slices or strips. I like to make them the same shape as
  the long beans
• 4 Marinate the pork in 1 tsp light soy sauce, ½ tsp sugar, and ¾ tsp corn starch.
  Mix well and set aside
• 5 Chop garlic and chilis. Set aside
• 6 Prepare the sauce by combining 1 tbsp fermented shrimp paste, 1 tsp Shaoxing
  wine and ½ tsp sugar. Mix well and set aside. The salt content in fermented
  shrimp paste may vary so you may need to add more sugar or more salt when you do
  your taste test
• 7 Heat wok on medium high heat
• 8 Add 2 tbsp oil to the wok and add pork belly. Arrange in single layer and let
  cook for 1 minute or until browned
• 9 Flip the pork over and cook for 30 seconds then stir-fry in the wok for another
  30 seconds until the pork is done
• 10 Remove pork from wok and leave the oil.
• 11 Add garlic to the wok, stir-fry for 10 seconds
• 12 Add long beans to the wok. Stir-fry for 1 minute
• 13 Make a well in the middle of the wok and add the fermented shrimp paste mixture
• 14 Stir-fry the long beans with the sauce for a minute
• 15 Add the pork into the wok with 2 tbsp water. Mix well
• 16 Add chilies and another 2 tbsp water, mix well and cover with a lid. Cook for 2
  minutes
• 17 Stir-fry and check if most of the water has evaporated. If not, turn heat to
  high
• 18 Once water has mostly evaporated, add another 2 tbsp water directly onto the wok
  (not on the long beans) to give it more moisture and incorporate the bits of
  flavour on the wok to make a very light sauce.
• 19 Stir-fry to mix well. Turn off heat
• 20 Serve

Nutrition Info