I’ve mentioned my friend, Ari, in Minneapolis that makes us sambal bajek and sends it to us so we will never be out of supply. She is a wonderful cook, and we were regularly treated to her Indonesian specialties while we were neighbors. Sometimes these dishes awaited us, hot on the counter, when we arrived home from work or a long trip. Long beans was one of our favorite dishes.
I looked forward to making this dish from Stir-Frying to the Sky’s Edge by Grace Young. You can find the recipe on page 212. If you have not bought this book and you are interested in the techniques of stir-frying, go get the book!
I see long beans year round in the wet makets of Hong Kong. Long beans grow well in southern China. Not exactly a green bean as we know it in the US. It does grow to about 18 inches which is a little short of the other name we know, yard-long beans. It has a softer texture than a more common green bean.
One other intriguing ingredient in this dish is the Chinese sausages. They are plentiful in the dry markets in Hong Kong. They come in a variety of textures. Some are made from duck liver and have a blue color. Some are very dry and there are also fresh varieties. I chose a dried, smoked but not-too-dry option.
Wow! Talk about comfort food! The sausage was so flavorful. Just a little sweet but tender and moist. The pork mince is very satisfying. We both just loved this. All the flavor and the crunch. I could not find Sichuan preserved vegetables, just preserved vegetables. So, I added sichuan pepper corns with the pork mince. It added the spicy flavor that we like.
This is a winner of a recipe, but maybe just once a year in our house. Definately not in the Weight Watchers recipe category.