Sweet and Sour Long Beans (Kathleen Daelemans) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 cups long grain rice |
3 1/2 cups water or stock |
2 garlic cloves, minced |
3 tablespoons grated fresh ginger |
4 tablespoons soy sauce |
1/4 cup plus 2 tablespoons freshly squeezed lime juice |
3 tablespoons brown sugar |
1 tablespoon peanut oil |
1/4 pound ground pork |
1 1/2 pounds yard long beans, trimmed and cut into 2 inch pieces (regular green beans can be substituted) |
Directions:
1. To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
2. To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed.
3. In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice.
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