Green Beans with Pork: I Never Knew You Could Make It Like This.

Green beans are also known as cowpeas in the north and are a common food on people's dinner tables. Many families like to stir-fry green beans with meat, which is both delicious and tasty. However, many people still don't know how to make stir-fried green beans with meat, and what they make is not always that delicious. In fact, making stir-fried green beans with meat is very easy, just remember the following 5 steps.

Stir-fried Green Beans with Meat

Green beans, known as Qingming beans in the Jiangsu and Zhejiang regions, called cowpeas in northern China, and green beans in the south, are one of the common vegetables on the dining table. Whether stir-fried alone, stewed with meat, or blanched and served as a cold salad, they are all very popular.

When green beans are shredded, they absorb flavor more easily. Paired with tender shredded pork, they make a great dish to go with rice. In the late summer and early autumn, a colorful dish might just whet your appetite.

Ingredients

Main ingredients: 250g lean pork, 250g green beans

Seasonings: 3g salt, 1g MSG, 1 teaspoon of starch, 1/2 teaspoon of light soy sauce, 1 tablespoon of cooking oil, 1/2 teaspoon of cooking wine

How to Make Stir-fried Green Beans with Meat

1. Prepare the ingredients. Wash the green beans and shred them.

2. Shred the lean pork and marinate it with 1 teaspoon of starch, 1g of salt, 0.5g of MSG, 1/4 teaspoon of light soy sauce, etc. for about ten minutes.

3. Blanch the green beans in boiling salted water for two minutes.

4. Remove the green beans and drain the water.

5. Heat the wok, add cooking oil, stir-fry the blanched green beans until they are almost cooked, then remove them from the wok and set aside. Add the pork and stir-fry until it changes color slightly, then add an appropriate amount of salt and cooking wine. Return the green beans to the wok and stir-fry for a moment. Season with salt and MSG, then it's ready to serve.

Cooking Tips

1. Before cooking, the stringy parts of the green beans should be removed, as they affect the texture and are difficult to digest.

2. To prevent poisoning, green beans should be properly cooked before consumption. They can be blanched in boiling water or stir-fried in hot oil until they change color and are thoroughly cooked to be safely eaten.