stir-fried pork with sweet pepper and beans
By LynnSawayn
Love to eat, like living a good life, is a pursuit. While I like delicious food, I also pursue difference. Like lentils, they can be eaten not only stir-fried but also fried. Today, I would like to introduce to all food friends another way to cook flat beans-stir-fried pork with soybean sauce and sweet pepper flat beans.
Recipe Recommendations
- pork appropriate amount
- edible oil appropriate amount
- chicken essence appropriate amount
- soybean paste appropriate amount
- refined salt appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
Steps for stir-fried pork with sweet pepper and beans
1
Remove the silk on both ends and sides of the flat beans, as shown in Figure 1.
2
The shape of the flat beans after removing the two ends and the old silk is as shown in Figure 2.
3
Wash the flat beans and shred them; cut the pork into strips, add appropriate amount of starch and soy sauce and marinate for 10 minutes.
4
Wash sweet green peppers, remove seeds, and shred; cut ginger and garlic into powder.
5
Heat the oil in a hot pot, add minced garlic and saute until fragrant, add shredded flat beans, add appropriate amount of refined salt, stir fry, add appropriate amount of water, cover the lid and simmer over medium heat for 5 minutes, and serve for later use.
6
Wash the pan, heat the oil, add minced garlic and ginger and saute until fragrant, add marinated pork and saute until color changes.
7
Add sweet green peppers and stir fry until fragrant, then add appropriate amount of soy sauce, refined salt, and stir-fry.
8
Pour the stir-fried shredded flat beans into a frying pan and stir fry with the shredded green pepper and pork.
9
Add one and a half spoonful of soybean paste, continue to stir-fry for 30 seconds, add appropriate amount of chicken essence and stir well, and serve. The cooked flat beans have a faint bean aroma...stir-fried pork with sweet pepper and beans Make Tips
【Nutritional Value】: Hyacinth Beans: The nutritional components of hyacinth beans are quite rich, including protein, fat, carbohydrates, calcium, phosphorus, iron, dietary fiber, vitamin A precursor, vitamin B1, vitamin B2, vitamin C, pantothenic acid, cyanogenic glycosides, tyrosinase, etc. They have the effects of strengthening the spleen, replenishing Qi, resolving dampness, and relieving summer heat.
【Jing Chu's Warm Tip】: Hyacinth bean pods contain saponin toxins and phytohaemagglutinin, which have a strong irritating effect on the gastrointestinal tract and can dissolve red blood cells, causing hemorrhagic inflammation. The toxins are only destroyed when fully cooked. Otherwise, people who eat undercooked beans are easily poisoned. Poisoning manifests as nausea, vomiting, diarrhea, dizziness, etc. The toxins are most abundant in the two ends of the bean pod, the pod silk, or old hyacinth beans. Generally, after eating undercooked hyacinth beans, symptoms can develop within 30 minutes to 5 hours. Initially, there is a feeling of stomach discomfort, followed by nausea, vomiting, abdominal pain, diarrhea, headache, dizziness, chest tightness, palpitations, cold sweats, chills, cold hands and feet, limb numbness, and other symptoms; people with severe poisoning may vomit blood. The main method to prevent bean poisoning is to fully heat the beans and stir-fry them thoroughly before eating: after stir-frying with oil, add an appropriate amount of water, heat to 100°C, cover the pot, simmer on low heat for 8 minutes or medium heat for more than 5 minutes, and constantly turn the hyacinth beans with a spatula to ensure even heating. The method to judge whether the beans are thoroughly cooked is: the beans change from firm to limp, the color changes from bright green to dark green, and they taste without any beany smell.