This is a recipe I adapted from an Asian food magazine… unfortunately I can’t remember what magazine it was as I cut it out years ago and then changed it to suit my own preferences.
It is a dish that you typically see in Chinese restaurants – spicy and salty, it’s one of my favourite ways to eat round beans. Normally the beans are deep fried, but there’s no reason why you can’t shallow fry them instead, which is what I do in my recipe.
Round beans with spicy pork mince
500g round beans
80-100g pork mince
1 Tbsp chilli bean sauce
1 tsp oyster sauce
1 sprig of spring onion, finely chopped
a small knob of finely chopped or grated ginger
1 clove of finely chopped garlic
1/4 tsp sugar
1/4 C vegetable oil (or enough to cover the bottom of your wok for shallow frying)
Trim the ends of the round beans, rinse, drain and then pat dry. Make sure they are properly dried, otherwise they will spatter a lot during the next step.
Heat vegetable oil in a wok and shallow fry the beans until the skins start to become wrinkly. Remove from oil and drain on paper towels.
Remove the oil from the wok but leave about a tablespoon in there. Add the garlic, ginger and spring onion and lightly fry for about a minute. Add the pork mince and chilli bean sauce and stir fry until aromatic, then add the beans.
Add in the oyster sauce and sugar. If you like it saltier, add a pinch of salt. Toss together then serve immediately.