Yen Can Cook ~ Stir Fried French Beans with Shrimp Paste Pork
I don’t know about you but I love shrimp paste or shrimp sauce (虾酱) for its pungent, savoury and umami flavour that bring into that particular dish like THIS & THIS. Today I’m going to share another recipe which can elevate the flavour of your simple vegetable stir fry (with meat) by a few notches. Try it out!
Ingredients (Serve: 3-4)
300g French Beans
200g pork shoulder/pork butt, thinly sliced about 3-4mm (refer here for easy way to slice meat).
Note: You may use different cut of pork but I recommend fattier cuts like pork belly.
1/3 thumb-sized ginger, julliened
3 cloves garlic
1/2 tablespoon cooking wine
1 teaspoon oyster sauce
1/2 teaspoon shrimp paste
1 teaspoon sugar
Cooking oil
Marinade
1/2 tablespoon shrimp paste
1 teaspoon oyster sauce
1/2 teaspoon soy sauce
1 teaspoon sugar
A pinch of salt
cooking oil
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Step 1: In a bowl, add in the all the ingredients of marinade EXCEPT cooking oil, mix until well combined. Add in sliced pork, rub the marinade on the pork evenly. Pour in the cooking oil and mix to combine. Marinate for 15 -20 minutes.
Step 2: Trim the tough end of the French Beans, cut into 2.5 inch lengths. Set aside.
Step 3: Bring a pot of water to boil, add some salt and oil, blanch the French Beans (Step 1) for one minute. Drain and set aside.
Step 4: Heat oil in a frying pan or wok, slightly saute the ginger and garlic then add in the marinated pork (Step 1), pan fry until browned on both side.
Step 5: Add in blanched French Beans (Step 3), stir fry to combine then add in cooking wine, cover the lid and let it cook for 1 minute.
Step 6: Add in oyster sauce, shrimp paste and sugar, stir fry to combine again for 30 seconds.
Step 7: Serve.
HAPPY COOKING! #stayhealthy #staysafe
This is perfect as a one-dish meal with both meat and veggies on the same plate. I cook like this often (but with black pepper) coz, for some reason, I don’t quite like the taste of shrimp paste (this is not belacan, but har cheong, right?). I ate something marinated in har cheong (I was told later) at a dai chow place but didn’t quite fancy it.
Kris, I found the taste of the Belacan and shrimp paste are quite similar, perhaps the latter is more ppungent in flavour.
This is best with porridge I bet.
KY, try out the recipe and eat with porridge, let me know if they are good pairing, hehe. 😛