Yeo Kyung-ok's Stir-fried Yardlong Beans with Pork
A super simple Chinese-style dish that briefly blanches crisp yardlong beans to remove any raw beany taste, then quickly stir-fries them with oyster sauce and doubanjiang for a spicy and savory finish.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the yardlong beans are undercooked, they can retain a raw beany smell, so it's important to pre-cook them in boiling water and then cook them thoroughly with the sauces until they are crisp-tender and delicious.
- If the pan seems dry or the sauce starts to burn during stir-frying, adding a few tablespoons of water helps distribute heat evenly, keeping the ingredients moist and tender.
Recommended for
- For those missing the addictive, savory-sweet crisp vegetable stir-fries they enjoyed at local restaurants abroad.
- For anyone wanting to whip up a high-quality Chinese-style single-dish meal in just 15 minutes using only two sauces.
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