This is a very flavorfrul asian dish with marinated pork and crunchy haricot vert. Quite easy to make.
You can serve with steamed jasmine rice. If you don`t like green beans, use sugar snaps instead.
If using sugar snaps it`s not necessary to preboil them. Just throw them in the wok.
You can serve with steamed jasmine rice. If you don`t like green beans, use sugar snaps instead.
If using sugar snaps it`s not necessary to preboil them. Just throw them in the wok.
Char siu pork
2-3 servings
1 lbs pork tenderloin
2 tbsp Chinese rice wine or dry sherry
2 tbsp soy sauce
2 tbsp sugar
3 cloves garlic, minced
1/2 tbsp hoisin sauce
1/2 tbsp fivespice powder
2 tbsp honey
Whisk together rice wine/dr sherry, sugar, garlic, hoisin and five spice in a small bowl.
Place the whole tenderloin in a shallow dish, pour over the marinade and rube it in with your fingers.
Cover and marinade in the fridge for 2-3 hours.
Preheat oven to 375 F. Cover a bakingtray with parcement paper. Place the meat on the paper and pour over remaining marinade. Roast the meat until light pink (154F/68C), about 20-25 minutes. Half way through, brush the meat with honey.
Let the meat rest on the cuttingboard 5 minutes before slicing.
Haricot vert chinese style
1 lbs fresh haricot vert (green beans)
1 tbsp oil
1 tsp sesame oil
2 shallots, finely chopped
3 garlic cloves, smashed
2 tsp ginger, grated
1/2 red chili, sliced
2-3 tbsp soy sauce
2 spring onion, sliced
Rinse beans in cold water and cut of the end part. Keep them whole. Boil in water for about 2 minutes,
drain and pour in ice cold water to stop the cooking process. Drain again.
Heat the oil in a wok until very hot. Add shallots, garlic, ginger and chili. Cook for 2 minutes.
Add the beans, stir to combine and cook another 1-2 minutes. Pour in soy sauce and sesame oil. Cook for 30 sec
but keep the beans a little crispy. Place on a servning dish and decorate with spring onions and extra chili slices.
2-3 servings
1 lbs pork tenderloin
2 tbsp Chinese rice wine or dry sherry
2 tbsp soy sauce
2 tbsp sugar
3 cloves garlic, minced
1/2 tbsp hoisin sauce
1/2 tbsp fivespice powder
2 tbsp honey
Whisk together rice wine/dr sherry, sugar, garlic, hoisin and five spice in a small bowl.
Place the whole tenderloin in a shallow dish, pour over the marinade and rube it in with your fingers.
Cover and marinade in the fridge for 2-3 hours.
Preheat oven to 375 F. Cover a bakingtray with parcement paper. Place the meat on the paper and pour over remaining marinade. Roast the meat until light pink (154F/68C), about 20-25 minutes. Half way through, brush the meat with honey.
Let the meat rest on the cuttingboard 5 minutes before slicing.
Haricot vert chinese style
1 lbs fresh haricot vert (green beans)
1 tbsp oil
1 tsp sesame oil
2 shallots, finely chopped
3 garlic cloves, smashed
2 tsp ginger, grated
1/2 red chili, sliced
2-3 tbsp soy sauce
2 spring onion, sliced
Rinse beans in cold water and cut of the end part. Keep them whole. Boil in water for about 2 minutes,
drain and pour in ice cold water to stop the cooking process. Drain again.
Heat the oil in a wok until very hot. Add shallots, garlic, ginger and chili. Cook for 2 minutes.
Add the beans, stir to combine and cook another 1-2 minutes. Pour in soy sauce and sesame oil. Cook for 30 sec
but keep the beans a little crispy. Place on a servning dish and decorate with spring onions and extra chili slices.