Crispy Pork and Long Bean Stir Fry
One of my favorite things about traveling?
Getting lost in the local cuisine - which also means cooking with ingredients that are new (to me).
Cue the gorgeous gorgeous long beans we found while admiring all the fresh fish and produce at The Marketplace at City Square in Honolulu.
Immediately obsessed, I wasn’t exactly sure what we’d do with them when we first made the purchase, but it took little to no time to figure it out.
Don’t have access to long beans?
This five ingredient recipe works fabulously with regular green beans, too.
here’s what you’ll need
1 lb ground pork
1 lb long beans (or green beans)
sesame seeds
rice
extra virgin olive oil
here’s what you’ll need to do
Cook rice according to package directions.
Put a drizzle of extra virgin olive oil in a pan over medium heat.
Add ground pork to the pan, pressing the pork into a flat(ish) patty to sear.
Once pork is slightly crisp, flip the giant patty over and begin to break apart, continuing to brown until cooked completely.
Add 1/4 cup barbecue sauce to coat before removing pork from the pan and setting aside.
Wash, dry and trim long beans to about 4 inches in size.
Add another drizzle of olive oil to the pan and toss in beans.
Saute over medium heat until tender and blistered. This should really only take a minute.
Return crispy pork to the pan, along with remaining barbecue sauce.
Stir everything to incorporate until heated through.
Serve over rice and garnish generously with sesame seeds.
Like a little heat?
Hit the whole thing with Sriracha before digging in to enjoy.
Whee!