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Add a photoServings: 4
Ingredients
- 1/2 lb Roast pork
- 1 lb Chinese long beans
- 1/2 tsp Brown bean sauce
- 1/2 x Clove garlic
- 2 tsp Cornstarch
- 2 Tbsp. Water
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1 tsp Soy sauce
- 1/2 c. Stock
Directions
- 1. Dice roast pork. Cut long beans in 1/2 inch sections. Mash brown bean sauce. Mince garlic. Blend cornstarch and cool water to a paste.
- 2. Heat oil. Add in salt, then garlic and brown bean sauce. Stir-fry a few times. Add in roast pork; stir-fry 1 minute.
- 3. Add in long beans and stir-fry a few times to coat with oil. Add in soy sauce; stir-fry 1 minute more.
- 4. Stir in and heat stock quickly. Then cook, covered, over medium heat till beans are nearly done (about 3 to 4 min).
- 5. Stir in cornstarch paste to thicken. Serve at once.
- VARIATION: For the pork, substitute cooked chicken, ham or possibly beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 84 | 16% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 23mg | 8% |
| Sodium 507mg | 21% |
| Potassium 151mg | 4% |
| Total Carbs 99.14g | 26% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.04g | 0% |
| Protein 7.41g | 12% |
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