Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Pork and Green Beans in Dark Sauce

This is one of my wife's regular dishes and one of my favourites on a plate of rice. What makes this so nice is the texture of the beans which can either be deep fried or shallow fried to obtain the crispy exterior. Always make sure your oil is hot before you add the beans to minimize oil absorption and drain on paper towel after cooking. If you want a vegetarian dish leave out the pork.

1 lb green beans, both ends removed and left whole
1/2 lb lean ground pork
1 tbsp corn starch
3 shallots, sliced finely
1 tbsp chopped garlic
2 red chillies, seeded and sliced finely
1 tbsp dark soy sauce
2 tsp light soy sauce
1/2 tsp sugar
Sprinkle of salt and pepper to taste
4 tbsp vegetable oil for cooking.

1. Marinate pork with corn starch and light soy sauce for 15 minutes.

2. Heat 3 tbsps oil in wok. When hot, add green beans. Stir once and cover wok for 2 minutes to lightly cook and brown beans. Remove cover and stir fry for another minute to further crisp the beans. Remove and set aside on paper towel to drain excess oil.

3. Heat remaining oil in wok. Add shallots and garlic and fry till lightly brown.

4. Add ground pork and chillies and fry till cooked.

5. Add beans, dark soy sauce, sugar and pepper and mix well.

6. Serve.