Spicy Pork and Salted Fish with Long Beans (鹹魚豆角炒豬肉, Haam4 Jyu4 Dau6 Gok3 Caau2 Zyu1 Juk6)

This recipe was update on 24 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is a variation on a spicy pork with long beans dish using salted fish. The salted fish adds pungency to the dish, so you only need one small piece. Long beans are a favorite vegetable of mine and differ from regular green beans in the most obvious way; they are really long in length. If you can’t find long beans at your favorite market, you can easily substitute regular green beans. A good amount of sauce is prepared with this dish, so the dish goes really well over steamed rice.

Enjoy!

Ingredients

¾ lb.	375 g.	Ground pork (豬肉, zyu1 juk6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 piece	1 piece	Coconut Tree brand Salted Mackerel in Soya Bean Oil (鹹魚, haam4 jyu4) or equivalent, bones removed and broken into ¼-inch (7.5 mm.) pieces
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
8 oz.	227 g.	One package marinated (five spice) bean curd (五香豆腐, ng5 hoeng1 dau6 fu6), halved and each half cut into 4 pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ¼-inch (7.5 mm.) pieces
3	3	Red Thai chili peppers (小米椒, siu2 mai5 ziu1), optional and to taste
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

½ cup	125 ml.	Ground pork stock (雞湯, gai1 tong1) or water
2 Tbs.	30 ml.	Fu Chi Foods brand Chili Paste with Fermented Soy Beans (湖南豆豉辣椒, wu4 naam4 dau6 si6 laat6 ziu1) or equivalent
2 Tbs.	30 ml.	Black vinegar (黑米醋, hak1 mai5 cou3)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 tsp.	5 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Coconut Tree Brand
Salted Mackerel in Soya Bean Oil
(鹹魚, haam4 jyu4)

Preparation Instructions

1. Marinate the ground pork in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the ground pork overnight, take it out of the refrigerator at least one hour before cooking.
2. Use one piece from a bottle of Coconut Tree brand Salted Mackerel in Soya Bean Oil or equivalent. Dried salted fish can also be used, in which case the fish will have to be rehydrated (overnight). Remove the bones and break the salted fish into ¼-inch (7.5 mm.) pieces.
3. Wash and cut the long beans into 2-inch (5 cm.) pieces.
4. Open the marinated (five spice) bean curd package and discard any liquid. Cut each bean curd square in half and then cut each half into 4 pieces (yielding 8 pieces per square)

   

   Fu Chi Foods Brand
   Chili Paste with Fermented Soy Beans
   (湖南豆豉辣椒,
   wu4 naam4 dau6 si6 laat6 ziu1)

   .
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and remove any stems from the Red Thai chili peppers. Cut the chili peppers into ¼-inch (7.5 mm.) pieces. The amount of red chili peppers to use in this dish depends upon personal taste and is optional, so feel free to reduce or increase the amount.
7. Wash and cut the green onions into ¼-inch (7.5 mm.) pieces.
8. Prepare and mix the sauce in a small bowl: add the Fu Chi Foods brand Chili Paste with Fermented Soy Beans or equivalent, black vinegar, chicken stock or water, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. The amount of chili paste can be increased if a spicier sauce is desired. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the ground pork pieces to the wok in a single layer on the bottom and brown the outside while breaking up any clumps that form. You may have to cook the ground pork in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the ground pork to a bowl.
2. Reheat the wok over high heat before adding oil and then the marinated (five spice) bean curd. Stir fry the bean curd and then transfer them to the bowl with the ground pork.
3. Reheat the wok over high heat before adding oil and then the red chili peppers. Stir fry the chili peppers to brown them before adding the long beans to the wok. Stir fry the long beans to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions, salted fish, and the contents of the bowl with the ground pork back into the wok, and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.