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Chinese Long Beans and Minced Pork: Garlic Poll Results

Chinese long beans and minced pork

The "Support the Garlic Cause Polls" are in and here are the results...

60 percent of our foodie friends use 1-2 garlic heads a week

20 percent of our foodie friends use 2-3 garlic heads a week

20 percent of our foodie friends use 3 or more garlic heads a week.

However, not all of my dear foodie friends have voted yet and I am most certain we will see a change to the bell-shaped curve once their votes are in. If you did not get a chance to vote the polls are still open please visit here to cast your vote.

How much garlic do you use in one week?

Speaking of dishes that would definitely change the ecosystem or at least skew the results to the bell-shaped curve of the Garlic poll results, please visit these websites for some super yummy dishes from my foodie friends...

Chinese long beans and minced pork

My dear friend Ray from Wok with Ray, describes his chicken adobe as using a "truckload" of delicious garlic. I am thinking that now already my bell-shaped curve on the garlic cause is shifting to the right. Please check out http://wokwithray.net/wwr/2012/04/pan-seared-chicken-adobo/ Ray makes so many lovely dishes from the Philippines and his step by step recipes always make it easy to follow.

Please take a moment to meet Ann from Sumptuous Spoonfuls. She recently posted a lovely garlic boboli bread. Just hot out of the oven dipped in a little olive oil, this bread is sure to be a crowd pleaser. http://sumptuousspoonfuls.wordpress.com/2012/04/30/italian-garlic-pizza-crusts/

Here is one of my new foodie friends from Mama Miyuki Easy Pantry she most recently posted Vietnamese Fried Lumpia http://cookingwithmamamiyuki.wordpress.com/2012/04/30/vietnamese-fried-lumpia/.  Please note she uses 2 cloves of garlic this only serves 2 adults or 1 hungry teenage boy. I can't wait to read more of her other Indonesian Recipes.

Food is my Life, Jasline living in Singapore, uses 4 cloves of garlic in her Zha Jiang Mien. Jasline is really creative on both ends of the spectrum with her lovely baked goods but my favorite is her savory cuisines. http://foodismylife.wordpress.com/2012/04/13/zha-jiang-mien/

Last but certainly not least is Korena who is currently living in Victoria, BC.  http://korenainthekitchen.com/  A big thank you to Korena for sharing this great tip on how to peel a whole head of garlic in less than 10 seconds. A must view for all of us garlic lovers. http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds

Chinese long beans and minced pork

Bam's Kitchen would not be Bam's Kitchen without a recipe you can make quick, with little fuss, and one that even your teenagers will enjoy.  Shirley Vilan and I have made this recipe many times together in Bam's Kitchen before.

Chinese long Beans are a vegetable native to warmer parts of southeast Asia. However, if you can't find them in your Asian market then you can substitute regular green beans.  This long vegetable according to Wikipedia, Vigna unguiculata  is a legume cultivated to be eaten as green pods. It is known as the yardlong bean,bora, long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. Despite common name, the pods are actually only about half a yard long.

Chinese long beans and minced pork

Chinese Long Beans and Pork is a delicious 15 minute wonder. Lovely Asian flavors, crisp long beans with of course just a little garlic to support the garlic cause.

Chinese Long Beans and Pork

Recipe adapted from Shirley Vilan

Serves 2 adults or one hungry teenager as a snack

  • 1 pound fresh Chinese long green beans (substitute with regular fresh green beans)
  • 1/2 pound ground pork
  • 1 tablespoons of finely chopped spring onion
  • Salt and white pepper, to taste
  • 1 teaspoon cornstarch
  • 1 tablespoon light soy sauce (substitute Tamari sauce for gluten-free)
  • 1-2 tablespoons Chinese rice wine (I used Shao Xing Rice wine but you could use substitute dry sherry)
  • 1 teaspoon sesame oil
  • 1 tablespoons oil (olive, canola, coconut- that can hold up high cooking temperatures) Peanut oil is also a great choice one but I never know who might have an allergy to this, so I avoid.
  • 1 tablespoon chopped fresh ginger
  • 2-3 minced garlic cloves (support the garlic cause)
  • 1 teaspoon granulated sugar, or to taste (if diabetic can substitute for sugar alternative or stevia)
  • 2 tablespoons chicken broth (I used gluten-free vegetable broth)
  • 1 teaspoon sesame oil
  • 2-3 tablespoons Abalone Sauce (If you have a gluten allergy, do not add)
  • 2 teaspoons of water (cook the beans)

Step 1: Wash Chinese long beans thoroughly. Cut off ends and discard. Cut Chinese long beans into 2 inch length strips and set aside.

Step 2: Place ground pork in a medium bowl and mix with  spring onions, salt, white pepper, cornstarch, soy sauce, sesame oil. Set aside.

Step 3: In a separate small bowl combine sugar, chicken broth and abalone sauce. Set aside

Step 4: Heat up your wok to high heat. Add oil, ginger and garlic and cook until slightly aromatic. Add your pork mixture and cook until golden brown. Take out pork mixture, set aside and keep warm.

Step 5: Add Chinese long beans and add 1-2 teaspoons of water and put over a lid just for a few seconds to steam slightly (Chinese long beans are much firmer than regular string beans).

Step 6: Remove lid from wok and add the pork mixture and stirfry quickly.

Step 7: Add the sugar, chicken bouillon and abalone mixture to the pan and quickly stirfry.

Step 8: Serve Chinese Long Beans and Pork with a side of rice and enjoy the garlic buzz.

LESS THAN 30 MINUTE DINNERS

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ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Chinese Long Beans and Minced Pork: Garlic Poll Results

By HWC Magazine  , , , , ,   

May 3, 2012

  • Cook: 15 mins
  • Yields: 2 Adults or 1 Hungry Teenager

Ingredients

Chinese Long Beans -

ground pork -

garlic -

tamari (soy) sauce -

rice wine -

abalone sauce -

ginger -

sesame oil -

00:00
  • Oooh, oh! Where do I vote? I might be one of those 3+ garlic heads a week, well, um, garlic heads? My dad actually joked that if I could put garlic in my tea, I would!

    And love this simple snake bean recipe, only recently discovered this variety at the grocer’s.

    • Hello Martyna, the garlic polls are still open. I have just re-added the link to vote above at the top of my post. “How much garlic do you use in a week? ” – In red letters. If you get a minute please take a second to vote. I think adding garlic to your tea is completely normal. LOL Take care, BAM

  • Great tips, tricks and recipe here my friend 😀
    I voted 3 garlic heads for sure 🙂

    Cheers
    Choc Chip Uru

    • Thanks CCU for supporting the garlic cause. Take Care, BAM

  • I’ve always fancied growing yard Long Beans, but I’m told they can be tricky in th UK, maybe one day….. 🙂 I’m wondering about switching the pork for tofu?
    And lovely, new to me blogs to check out, thank you!!

    • Tofu would be lovely. As Tofu, does not have any flavor per say, you may need to adjust the seasonings accordingly. Maybe there is too much rain in UK? I do not know but in Asia is is very humid and very tropical with lots of rain as well. Maybe it is more because the UK does get quite cold. Take care, BAM

  • SOmeday, I’m gonna try growing these…
    Is there a sub for the abalone sauce? That’s one I’ve never seen around here.

    • Hello Marie, I wish I could tell you there is a perfect substitution for abalone sauce but it very unique rich flavoring. In a pinch you can substitute with oyster sauce but does have different flavor.

  • Only 3 minced cloves of garlic? Well, that might change …

    This recipe sounds delicious. What a great mix of flavors and textures. 🙂

    • John, you are always making me laugh. Maybe I should have worded it as 3 garlic cloves or as much as you can stand. Take care, BAM

  • I voted in the poll 🙂 I have always seen these beans but never cooked with them! Looks great!

    • Jen, Thanks for supporting the garlic cause. Can you find long beans in just the regular supermarket in the States, farmers market or in Asian markets? I am happy to hear this news.

  • I’ll have to use regular green beans…the dish sounds great.

    • Regular string beans is a great substitute but you do not need to cook them as long as the long beans as they are more tender.

  • Hi Bam, thank you for this easy and wonderful recipe! I grew up eating string beans, green beans, all types of beans! Hubby has an addiction to green beans, and I am sure your recipe will work perfectly with that!

    • Now you can add a truckload of garlic from your pre-peeled garlic supply and you are in business for a quick and easy “Week Nite Meal” Take care, BAM

  • I think I’d go with the long-podded cowpea.. it sounds so fun!! I think you are trying to influence the garlic judges with your persuasive friend’s garlic blogs.. now I’m thinking of garlic.. more and more garlic, lol!!

    • You are right maybe I should change the title to “Long podded cowpeas with garlic pork”- sounds cool….

  • We love regular green beans, so we’re totally in to try this dish!

    • Indeed this is pretty much a kid friendly dish. All they see is the meat and green beans- no weird unidentifiable vegetables, tentacles, or anything else that would elicit the “Ewww” factor. LOL Take Care, BAM

  • Sounds and looks great! 🙂 Would love to try the long green beans!

    • The other day in the market long beans were actually quite expensive for HK wet market prices (26 HK for a bunch) as they were having a typhoon and less revenue on the shelves. Now prices back to normal and can barter with the little ladies in the market.

      • Are they seasonal, or can you buy them throughout the year? Do they taste similar to the regular green beans?

        • Here in Asia I can readily find them all year around as our climate is very temperate and warm. I would say that the long green bean has a very different texture than regular green beans. they taste very similar but the long beans are much firmer. This makes them a very interesting vegetable to stirfry with as they keep their crunch.

  • Dolly

    this would be yummy with rice…

    i went to this malay resturant. they made long beans with onion and this sauce.. amazing with rice!!!

    • Hello dolly, thanks for stopping by. This recipe must have rice on the side to soak up all those yummy flavors. Chinese meals always have rice we even call meals “mifan” (cooked rice) Take Care, BAM

  • I grew long beans one year in my garden and this reminds me I should plant some seeds this year – YUM!!!

    • That is really neat. Did you have to tie them up so they don’t touch the ground? How do you deal with their length?

  • machisan

    I love chinese long beans especially with lots of garlic and pork.

    • I can tell already I have another Garlic supporter. Woo hoo! take care, BAM

  • A friend gave me long beans once, and I had no idea what to do with them…wish I’d had this great recipe, it sounds wonderful. Garlic! Yay, garlic! I voted, at least two heads a week! 🙂

  • I have kindly nicknamed 2 or more heads of garlic a week as “You can smell the garlic once you hit the front door” Thanks for supporting the garlic cause. I feel healthier already.

  • Thank you so much for the mention, BAM! I could never have enough garlic. I use a lot of garlic that I buy them peeled and by the pound. I pre grind them and place in a large container and keep it in the fridge. I love your long beans with minced pork. More rice for me when I eat that. Have a great weekend, BAM!

    • Ray I think you and I are on the same pathway for garlic usage and consumption. I also chop up several heads of fresh garlic each week and keep in a tupperware in refrigerator. If we run low it is a garlic emergency! It must be working as I have not had one cold this year.

  • Thanks for the mention Bam 🙂 I have a recipe similar to this from Bon Appetit that I love – garlic and ginger and chili, oh my!

  • Oh Bobbi I absolutely love this dish, my mom makes this very often, but using another kind of bean, shorter and thinner (sorry not sure what it’s called…)! I love, love, love garlic, and I cook with extra lot of garlic whenever I cook aglio olio! Yum!

  • Oh Bobbi this dish looks really delicious! It’s very similar to the one that my mom make very often, but she uses another kind of bean, shorter and thinner (sorry not sure what it’s called…)! I love, love, love garlic, and I cook with extra lot of garlic whenever I cook aglio olio! Yum!

    • Ooops sorry for the double post, and I forgot to say thank you! Thank you so much for your mention! 🙂

      • You are very welcome Jasline. I know there are many varieties of beans and this makes cooking so fun trying new things. I will keep my eye out for the one your mom uses. Take Care, BAM

  • Oh this is just too delicious!! You make it just like home. <3 <3 <3 Sometimes I really wonder if you grew up in Asia!! I wish I could dine at Bam's Kitchen all day!!

    • You are so sweet Sammie, thanks for your nice comment. You are welcome anytime. Take Care, BAM

  • My husband grows garlic in the garden so I use it often. Thanks for a great recipe to use it in!

    • Hello Jill, I have a million ways to use garlic in Bam’s Kitchen. I am glad I can help with the harvest plans for usage. Thanks for supporting the garlic cause. Take Care, BAM

    • Jill I have tried to leave a comment on your beautiful chiffon lemon cake but is not letting me do so. Just wanted to let you know that it looks so light, fluffy and perfect for spring. Take care, BAM

  • I love the bean dish. I did the garlic vote. I don’t think I could cook without it. 🙂

    • You are a girl after my own heart! I am looking forward to keeping in touch. Take Care, BAM

  • LOVE chinese long beans! and garlic all the way 🙂 great post!

    • I am so glad there are so many garlic lovers in the world. Thanks for stopping by my website so that I could find yours. Take Care, BAM

  • As always, I saved the best for last, so I’m now at the bottom of a huge pile, reading your blog and CCU’s. You two never disappoint me! Bam, I loved that video on peeling garlic. Thanks for sharing it and I intend to pass it along. Another yummy recipe, and healthy, too.

    • I am always game for learning new kitchen tricks. A big thank you to Korena in the Kitchen for that helpful hint. Take Care, BAM

  • Oh poo I forgot to vote! Anyway a lovely line up of new places to visit and what about those long green beans.. aren’t they great. Do the plants grow extra high? c

    • It is not too late to vote. I have left the poll open. I have no idea if the plants get tall. I have only seen the vegetables picked at the market. Hmm Maybe we will have to ask one of other plant savvy bloggers like My Little Rhode Island or Promenade Plantings….?

  • What a delicious side dish! And I could definitely see eating this as a snack as well. Yum!

    • It is a dish that can be made in a flash and my youngest teenager loves it as an after school pre-dinner. That is before his second and third dinner- growing boys!!!!

  • Hi Bam, this is one of my favourite, favourite, favourite things on the menu in a Chinese restaurant I love to go to in Paris. They make a version with pork and then one with beef and coriander too (or, I should say cilantro). It’s just soooo good!

    • Hello Charles, I am so glad it is one of your favorites and it is so easy to make. Now you can do it in your own home. You just need to buy a truckload of garlic… LOL Take Care, BAM

  • I use TONS of garlic. I seriously can not live without them. I find ways to add garlic into EVERYTHING (maybe with the exception of desserts/sweet baked goods). And I can totally eat this big bowl of long beans (even without the pork) with a hot steaming bowl of rice. Never heard of Abalone sauce though??

    • Abalone sauce is made from abalone meat which comes from a type of mollusk from the sea. In Asia abalone are very rich tasting and are usually only served at special occasions such as weddings and such. However the sauce is really nice and makes simple dishes like this one very flavorful.

  • That’s so funny, I made a dish so similar to this one just last week. MIne had japanese noodles in it as well 🙂

    • Great minds think alike… Im on my way to your website to check your version out. Take Care, BAM

  • I’m generally not a fan of any sort of green bean, but throw in a good dose of garlic, and I’ll chow down with gusto! It really is a magical ingredient. 🙂

    • If garlic is like the new ketchup then you would fare really well at my home… These long beans have a really different texture so maybe give them a try and maybe it will change your whole perspective on the green bean factor.

  • Gosh, although I’m typically a 3+ head a week guy, I sometimes go a week without using any! It kind of depends on what I’m cooking. But that’s so embarrassing to admit that I’ll occasionally go a week without using any. I’m hanging my head in shame and disgrace. BUT, when I do use it, none of that mamby pamby fine mincing for me! No, I like big slices so when you bite into them, you get the full garlic blast of flavor! Anyway, enough about that and onto the recipe. Good stuff – Chinese long beans are one of those things I’ve never cooked. I really need to. Nice, nice recipe – thanks for this.

  • Geez, those beans really are long! 🙂

  • What a tasty way to prepare beans! I love getting new recipes from tried and true blogger favorites! These look amazing! I do love me some garlic, but honestly only go through 1-2 heads a week. Am I weird? Apparently.

    • Thanks Geni, I think I go through more garlic just because we have more people in our family but I am also a heavy garlic user. This is a tried and true recipe so give it a try and feel free to make substitutes for items you can get in your country. Take Care, BAM

  • Jo-Lyn

    How would these compare to the ‘American’ string bean? They look beautiful! 🙂

    • Hello there and I hope you are doing well. The Chinese long beans have a much firmer texture compared to the variety you find on the States but the taste is very similar. Feel free to substitute regular string beans just reduce the stir fry time so they remain slightly crunchy. I’m just returning from out of town and can’t wait to catch up on all the yummy dishes cooking in your kitchen. Take care

  • simpleglutenfreekitchen

    Hi Bam, Actually I hopped from Guru Uru’s blog, you said that you use coconut oil in your Thai cooking and I want to try using in some thing we all like and thai food is the one, though I have never cooked thai food at home. I searched coconut oil and found some great recipes. Love that you cooked masala dosa with your friend Anu. Can you suggest me a recipe where you have used coconut oil.

    By the way I cook long beans with soya granules in place of pork.

    • Thanks so much for stopping by so that I could find your delicious website. I just popped over to your blog to try to get a better idea of the type of dishes that you like make at home for your family. If looking for a vegan and gluten free Thai dishes using coconut oil; I often make a (fried rice): with finely chopped lemon grass, firm tofu, scallions, coriander,white pepper, gargangal, garlic, fish sauce and chopped chilis and I fry my dish up with coconut oil.
      Or how about using coconut to make a banana Roti, or coconut puddings. As you know, cooking with coconut oil does give the slight essence of coconuts to your dish and Thai dishes thrive with these flavors so it is a great alternative in Thai dishes where you need to do a quick stirfry. Looking forward to keeping in touch. Take care, BAM

      • Thank you so much, I didn’t get back to you earlier I want to try something first. I have not seen galangal in supermarket. I was not sure how to start with so I looked up my old magazines and I found Authentic Pad thai in Fine Cooking (June-July2011), I had everything it had but not galangal. I have not seen it in any supermarket. Is it the essential of thai cooking?

  • simpleglutenfreekitchen

    I am not sure if my comment went through, I will come back. you can delete this one.

  • simpleglutenfreekitchen

    I posted my comment in reply box that’s why there were a problem.
    Any ways Thank you so much for the reply. I did not get back to you earlier because I wanted to make something first. Yesterday I tried Authentic Pad thai by looking in old Fine cooking magazine. It has not used galangal, nor have I seen in any super market. Is it essential of Thai cooking?

    • Pad Thai does not require gargangal. Here is the recipe for my version of Pad Thai http://bamskitchen.com/2012/04/27/pad-thai-your-way/
      I think because I live in Asia they have convenient pre-made fresh ingredient Tom Yum soup packets that have the following ingredients inside in the refrigerator section (kaffir lime leaves, limes, lemongrass, chilis, gargangal and onion.) I use this packet to make many different types of Thai dishes as it has all of the fresh herbs. In addition, I need tamirand paste. Do you have access to tamirand paste?
      In regards to gargangal and is it essential to Thai cooking. It really depends on what you are making. Gargangal is from the ginger family but it has a very distinctive taste and for Tom Yum soup I think it is required. However for other dishes in a pinch you could substitute fresh ginger and it would be fine. I hope this helped. Take Care, BAM

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