A quick and easy Chinese stir-fry recipe for french beans flash fried in hot oil till just tender, then stir-fried with minced pork, aromatic dried shrimps and salted radish in a spicy, flavoured soy bean paste.
This is a savoury, meaty vegetable dish that I enjoy tucking into at tze char (Chinese fast food) haunts and restaurants. I particularly enjoy these french beans (also known as haricot vert) flash fried in hot oil till just tender, and then stir-fried with minced pork, aromatic dried shrimps and salted radish in a spicy, flavoured soy bean paste.
You can use long green beans or string beans, but my favoured choice of beans are french beans. These are usually a darker shade of emerald green, shorter, thinner and are without seeds or pods. These cook faster, are much more tender in texture and taste sweeter. This recipe will work just as well with the various varieties, but just bear in mind, that the texture will differ (some varieties are tougher or more fibrous), as will cooking time.
This french beans and minced pork stir-fry makes an excellent main dish that is best eaten with steamed jasmine rice or plain congee. If you’d like a healthier version, you can omit the deep frying, and add the french beans together with the seasonings, then let cook until the beans become tender. I do find that deep frying will provide a crispier crunch on the outside, yet retaining the tender texture of the flesh.