There is an interesting story leading to this cooking experiment with purple long bean. Have any of you seen a purple long bean before?
It was a gloomy afternoon, and I was determined to find a Chinese wine cooking, Shaoxing. I have searched to almost all major supermarkets in Jakarta, but I found none. I was in the brink of desperation, so I searched online…maybe somebody sold it online. I mean c’mon, there are a lot of Chinese people here in Jakarta…Then, there it was, I found an online forum where somebody was just like me, searching all over places to find the mysterious Shaoxing. Somebody suggested her (thank God for this person) to find it at Grand Lucky store. I had been living in this city for 10 long years, and I had never been to this store.
So there I went, and it was HEAVEN! If I were in a movie, it would be a slow motion and hallelujah music started to play. I was just planning to get the Shaoxing, you know, maybe a quick 15 minutes. But guess what, I spent a good 2 hours in this store. Lol. I went in to every aisle there was, marvelling at the so many hard-to-get products.
Right then and there I saw this purple long bean. In the beginning, I was not so sure whether to get it or not because I have this phobia of worm and this set of long bean resembled many GIANT worms. But my curiosity got the better of me. And of course, I got to cook it with Shaoxing, since I went a great deal to find it. Wink.
So here we go!
The original recipe is from The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan. It is called STIR FRIED LONG BEAN & PORK, page 21.I am half hakka, and did not get a chance to know my Popo (grandmother in Hakka) and her cooking. Just so happen that a friend of mine gave me this book, and I am determined to learn the recipes.
1/3 cup chicken broth (*)
1 tbs Shaoxing
1 tbs soy sauce
1 tsp sugar
1 tsp corn starch
200 gr lean pork
200 gr purple long bean
1 qty capsicum (*)
1 tbs minced garlic
1 qty cubed onion
2 tbs olive oil
1 tbs gochujang (*)
1 tbs fermented bean (*)
2/3 cup broth
- Mix the sauce together, set aside.
- Mix the gochujang & fermented bean until they form a paste, set aside.
Note: the original recipes calls for spicy bean paste or hoisin sauce, I have neither.
- Heat the oil on the wok. Stir fry the garlic & onion until they are fragrance.
- Stir in the lean pork, cook until brownish.
- Stir in the mixture of gochujang bean paste to coat the pork.
- Stir in the purple long bean and the broth. Cover the wok, and cook until the long bean tender enough to chew. * For the long bean, originally it should be cut about 1cm length, so it will easily absorb the sauce. I altered it by cutting it 7cm long and slit into 2 lengthwise to expose the interior side of it, which has beautiful color.
- Once they are tender enough, stir in the sauce mix and cook until the sauce thicken. The thickness of the sauce is depends to your liking.
- Stir in the capsicum. I do this last because I still want to retain the crunchiness of the capsicum.
- Salt to taste, and serve immediately with rice.