Sugar Snaps Stir Fried with Mince and Fermented Black Beans

Name: Sugar Snaps Stir Fried with Mince and Fermented Black Beans
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 150 g Sugar Snaps, cut to bite size pieces; 120 g Pork Mince; 2 Tbsp Fermented Black Beans, soaked in hot water, then roughly chopped; Dried Red Chillies, cut to small pieces 3; 1 Tbsp Garlic, minced; 1 Tbsp Soy Sauce; 1 tsp Shaoxing Wine; Oil; 1/4 tsp Sugar

Captain Coriander @cook_22020522

This recipe is inspired by one of my favourite dishes to order when going to a Chinese restaurant, which is the french beans, dry fried with either pork mince and/or dried mustard leaves. Very more-ish and amazing with plain steamed rice. The beans are typically deep fried first, until the skin is slightly blistered.

This recipe is NOT quite that, but is of the similar style. I use sugar snaps instead of green beans, and use Dried Fermented Black Beans (Douchi) as the main flavouring. I also add dried chillies for a bit of spice and smokiness. It also contains a lot less oil, but still delish.

Captain Coriander @cook_22020522

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Ingredients

30 mins

2 people

150 gSugar Snaps, cut to bite size pieces
120 gPork Mince
2 TbspFermented Black Beans, soaked in hot water, then roughly chopped
Dried Red Chillies, cut to small pieces 3
1 TbspGarlic, minced
1 TbspSoy Sauce
1 tspShaoxing Wine
Oil
1/4 tspSugar

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Steps

30 mins

1

Heat 1 tsp oil in a pan over high heat.
When the pan is hot, add sugar snaps.
Fry until the skin is slightly charred.
It should NOT be fully cooked at this point.
Transfer to plate.
2

Using the same pan, add 1 Tbsp oil.
Reduce to Medium heat.
Add garlic + dried chillies + fermented black beans.
Fry until fragrant
3

Add pork mince.
Keep stir frying until the meat is well browned and dry.
4

Add sugar snaps.
Season with soy sauce + shaoxing wine + sugar.
Mix well.
Taste & season.
5

Stir fry until the beans are cooked through.
Don't rush this step.
Let the beans absorb the flavours.
6

Serve with steamed rice