Weekend is here, more time to cook. I bought some Kimchi soup pork chunks from a Korean grocery store two days ago. Looking into my refrigerator, I found a package of pre-washed green beans and two tomatoes. So here we go: the fun of cooking is to experiment with what we have.
I have tried a couple of times to make my 1.5 yr old to eat green beans and have not been successful. Today I did it! He shoveled down a lot of the green beans. Yes meat-flavored green beans are still green beans. 🙂
Pot-roasted pork with green beans
Materials: one pound of Pork chunk (with a bit fat is best), one bag of pre-washed green beans, salt, soy sauce, cooking wine, 2 slices of ginger root, big crystal sugar, Szechuan peppercorns, Star anise, Cinnamon bark
1. Marinate pork chunks with soy sauce, a table-spoon of oil and two table spoons of cooking wine for 20 minutes.
2. heat a fry pan with medium high heat (no need to put oil since there is oil when marinating pork), put pork chunks and ginger roots, Szechuan peppercorns, Star anise, Cinnamon bark in and stir well. After a couple of minutes, add 1/2 cup of water and reduce heat to medium. Stir and add more water as needed.
3. After the meat chunks are slightly roasted (you can smell the aroma, so nice!), add another table-spoon soy sauce and sugar crystals and stir well. Add another 1/2 cup of water, cover the pan and reduce heat to medium low.
4. When the meat is simmering, cut all the green beans into 3/4 inch pieces. Open the pan cover and add the green beans and some salt. Stir well and cover the pan again.
Now we just need to wait the meat and green beans cooked until tender. Watch constantly in case the water level is so low that the food will get burn. Add water as needed until the pork and green beans tender.
black-bean tomato noodles 豆豉蕃茄肉丝面
Materials: minced garlic, preserved black beans (one handful), two bamboo shoots, two or three tomatoes, some green-leaf vegetables, sweet potato starch (1 Table spoon), meat (pork, beef or chicken as you wish. grounded or cut into thin strips), some chicken-leg mushrooms, salt, white pepper power, light soy sauce and one table-spoon of miso paste
1. Heat a pan with medium-high heat, saute garlic and preserved black beans until fragrant. Add chopped meat and white pepper power , saute for a few minutes and add bamboo shoots and chopped chicken leg mushrooms.
2. Sprinkle some light soy sauce and the miso paste. Add chopped tomato and stir until some tomato juice comes out. Add water until it covers the mixture. Turn down the heat to medium and let it simmer.
3. When the food is simmering, fill a medium pot with water and put on high heat. Drip some oil in the water. When the water is boiling, put the green leafy vegetables for 2 or 3 minutes, then take the vegetable out and out into a empty bowl for later use. Add more water and when it is boiling again, add noodles. Stir occasionally. Add cold water if the water boiling too much!
4. When the meat, mushroom and black beans cooked, mix sweet potato starch with some water and put into the pan. Stir and turn the heat off. The starch will make the soup-like mixture a bit thicker.
5. Turn off the heat for the pot once the noodles are cooked. Drain the water and soak the noodles in cold water (put some ice cubes in if you have. This will prevent the cook noodles stick to each other. Drain the iced water out.
6. Now take a plate, put noodles on bottom, put green leafy vegetables on top and spoon out the black bean meat tomato sauce!