Stir-fried Yard-long Beans with Pork Slivers

Name: Stir-fried Yard-long Beans with Pork Slivers
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 2.5 ml (½ tsp) tapioca or potato flour; 5 ml (1 tsp) thin or light soy sauce; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 6 turns peppermill; 7.5 ml (1½ tsp) Shaoxing wine or medium dry sherry; 1.5 ml (¼ tsp) salt; 3 spring onions, trimmed and cut into 2.5 cm (1 in) lengths, white and green parts separated; 5 ml (1 tsp) finely chopped garlic; 30 ml (2 tbsp) stock or water; 115 g (4 oz) trimmed lean pork, cut into thin slivers; 5 ml (1 tsp) sesame oil; 225 g (8 oz) long beans, topped and tailed and cut into 2.5 cm (1 in) lengths; 15 ml (1 tbsp) oyster sauce; 2.5 ml (½ tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 7.5 ml (1½ tsp) water; 60 ml (4 tbsp) peanut or vegetable oil; salt

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Yard-long beans really do live up to their name and are about 45–60 cm (1½–2 ft) in length, so that you have to cut them into convenient lengths before cooking them. In this dish, the pork is used to season the beans, in the typical Chinese way of stir-frying vegetables.

Ingredients

Asia
China
Main course

Ingredients

Method