Author Notes
This is my take on long beans and pork but rather just stir fry the pork I make tiny seasoned meatballs. Served over rice or thin wheat noodles, it's a complete meal. —inpatskitchen
Ingredients
- For the meatballs
-
1 pound
ground pork
-
1
egg
-
1/2 cup
panko crumbs
-
2
cloves garlic grated on a micro plane
-
2 inch knob of ginger grated on a micro plane
-
3 tablespoons
soy sauce
-
1 teaspoon
sesame oil
-
2
medium green onions, thinly sliced
-
1/4 cup
finely diced water chestnuts from an 8 ounce can (reserve the rest of the can for the second part of the recip)
- Putting it all together
-
2 tablespoons
peanut or vegetable oil
-
2 inch knob of ginger, minced
-
3
cloves garlic, minced
-
1/4 teaspoon
crushed red pepper flakes
-
3/4 pound
trimmed green beans cut in 1 1/2 to 2 inch pieces
-
2 tablespoons
soy sauce
-
1 tablespoon
oyster sauce
-
2 cups
chicken broth
-
The remaining sliced water chestnuts from the 8 ounce can
-
The cooked meatballs
-
Slurry of a tablespoon or two of corn starch mixed with 1/4 cup cold water
Directions
- For the meatballs
-
Thoroughly combine all of the ingredients and cover and chill for about an hour.
-
Form small 1 inch meatballs with the chilled mixture and place on a rimmed baking sheet. Bake in a pre heated 350F oven for 15 minutes.
- Putting it all together
-
Heat the oil in a large skillet and add the garlic, ginger and crushed red pepper flakes. Stir a minute and then add the green beans. Stir fry the beans for two to three minutes.
-
Stir in the soy sauce, oyster sauce and chicken broth. Bring up to a boil and simmer for three more minutes. Add the meat balls and water chestnuts. Bring back up to the boil and stir in the corn starch slurry to thicken. Serve over rice or thin wheat noodles
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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