Braised Longbeans Rice

I like to prepare dishes that are not so heaty and also one-pot-cook type of of thing. Sometimes it can be tough cooking for 2 person so I always opt for the simple stuff.

Every time I go for food shopping, I will tend to buy longbeans or french beans as they have a longer shelf lives as compared to other green vegetables.

I am not too sure if this dish is Hokkien or Hakka influenced but I like it as it is easy to prepare and taste just so yummy!

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Ingredients

• 12 strands Longbeans - cut into 1.5" length


• 5-6 pcs Chinese mushrooms (cut into thick strips)


• 200-300g Lean pork - sliced, marinate with some corn flour, black sauce and light sauce


• 4-6 cloves Garlic - finely chopped


• 2 cups Rice


• Sesame seed oil (optional)


• Dark sauce (add more if you prefers darker colour)


• Light soy sauce to taste


• Water

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Methods

1. Heat up wok with some oil and lightly fry the longbeans till about 70% cooked. Lift up.


2. Using the same wok, heat some oil or sesame seed oil and saute the chopped garlic till fragrant. Pour in the marinated meat and stir till about 70% cooked.


3. Add in the Chinese mushrooms, stir for a few minutes then add in the rice, black sauce and light soy sauce and continue to stir for a few more minutes. Then add in the fried longbeans and stir for a while before lifting up.


4. Put all ingredients into the rice cooker, add adequate water (like cooking normal rice) and cook like normal (follow your rice cooker's indicator).


5. Stir the cooked rice before serving.

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*You can also use chicken meat to substitute the lean pork.

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