Thursday, January 29, 2015

Bean, leek & tofu with pork

This week I bought snake beans for the first time, I've eaten these many a time but never had the courage to cook with them. So with a simple Asian dish was in mind, I wandered about selecting what looked good in the fresh produce section of the supermarket. Probably shouldn't let me loose shopping when I'm thinking about recipes but the leeks looked glorious and I was imagining the subtle taste and how well it would go with my dish in mind.  

Serves 4
Bean, leek & tofu with pork


1 tbs olive oil
1 leek trimmed, halved lengthways, washed and thinly sliced
1 red chilli, thinly sliced
500g pork and veal mince
200g snake beans (could use green beans as well)
2 tbs black bean sauce
1 cup water
200g firm tofu drained and cut into 2cm pieces

Sauce mix to add with tofu at the end
1 tbs light soy sauce
1 tbs shao hsing cooking wine (or dry sherry or stock)
2 tsp caster sugar

To serve
thinly sliced shallot
thinly sliced red chilli
Steamed jasmine rice


1. Heat oil in work over medium heat,
2. Add leek and chilli, stir fry for 2-3 minutes until tender
3. Increase heat to high, add pork and veal mince, breaking up mince until evenly browned
4. Add in snake beans, black bean sauce, and water
5. Reduce heat to medium and simmer, stirring occasionally until water has reduced
6. Add tofu, soy sauce, shao hsing wine and sugar gently stir fry for 3mins until hot.
7. Serve with green onion, chilli and rice.

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