Stir-fried Pork with String Beans

Name: Stir-fried Pork with String Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork (lean); 250g green beans; 3g salt; 1g MSG; 1 teaspoon starch; 1/2 teaspoon Soy sauce; 1 tbsp Vegetable oil; 1/2 teaspoon Cooking Wine

by Glutton Nonnon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I accidentally ate the fried pork with string beans, but I never forget it.
String beans, called Qingming beans in Jiangsu and Zhejiang, snap beans in northern China, and kidney beans in southern China, are one of the common vegetables on the table. Whether it is stir-fried alone, stewed with meat, or blanched in cold sauce, it is all in line with people's taste.
After shredded string beans, it is easier to taste, and when paired with tender pork, it is a good meal. At the end of summer and early autumn, a colorful dish may boost your appetite.

Ingredients

250g Pork (lean)
250g Green Beans
3g Salt
1g Msg
1 teaspoon Starch
1/2 teaspoon Soy Sauce
1 tbsp Vegetable Oil
1/2 teaspoon Cooking Wine

Stir-fried Pork with String Beans

1. Prepare the required materials, wash and shred the green beans

Stir-fried Pork with String Beans recipe

2. Cut pork lean into shreds, add 1 teaspoon starch, 1 g salt, 0.5 g monosodium glutamate, 1/4 teaspoon light soy sauce, etc., and marinate for ten minutes

3. Put string beans in boiling salted water and cook for two minutes

4. Remove the green beans and drain the water

5. Heat the pan, add vegetable oil, add the blanched kidney beans and stir-fry until they are 90% cooked, and then set aside; put the pork in and fry until the pork is slightly discolored, add appropriate amount of salt and cooking wine; add the kidney beans and stir-fry for a while , Add salt and monosodium glutamate to get out of the pot

Tips:
1. The bean tendon should be removed before cooking, otherwise it will affect the taste and difficult to digest;
2. In order to prevent the occurrence of poisoning, the kidney beans should be treated before eating. They can be blanched thoroughly in boiling water or hot oil until they are fully cooked before they are safe to eat.