I discovered that American Chinese cuisine is nothing like Chinese Chinese the hard way. Jellyfish, fish balls, dim sum.. many textures and tastes are completely foreign to the Western palate. Be prepared to love it or loathe it.. just close your eyes and try.
This recipe is true Chinese for beginners. I first tried it on day three of a work trip to Beijing and ordered it for every other meal for two weeks. My other choice was the famous Peking duck pancakes, which allows you to roll your duck fat in sugar and hoisin. I am hoping that I will one day receive the gift of the Chinese metabolism and I will be able to roll everything I eat in sugar. #jealous
RECIPE (serves 2)
-1 pound fresh green beans, stalks removed and cut in half
-1/2 cup ground pork, or turkey if you don’t eat the other “white meat”
-Salt and black pepper, to taste
-1 Tbsp soy sauce
-1 Tbsp grated ginger
-1 garlic clove, crushed
-1/2 Tbsp bean paste (if available)
-1/2 tsp granulated sugar
-2 Tbsp chicken broth
-4 Tbsp vegetable oil
-sesame seeds, for top
-1 teaspoon Asian sesame oil
-mix ground pork with ginger, garlic, soy sauce, s&p and put aside
-heat 2 Tbsp veg oil in a wok and add green beans. Fry till the skins burst and turn a bit brown (around six minutes). Remove and set aside
-heat rest of the oil and cook pork mixture. Stir in broth and bean paste.
-when cooked, add beans back to the pan and cook for a couple of minutes (till the liquid is mostly gone).
-top with sesame and serve over rice