This would probably be the last recipe blog for March, before I head to London next weekend. And perhaps an apt way to wish myself luck is to cook a vegetable that sounds pretty close to what I’m getting myself into for the next 4 weeks or so – crunch, crunch, crunch!
- Oil: 1 tbsp
- Red onion: 1, small, chopped
- Red chilli: 1, chopped
- Long beans: 100g, chopped into small bits
- Salt: a pinch
- Minced pork: 120g, seasoned with 1 tsp corn starch, 1 tsp fish sauce, 1 tsp sesame oil and pinch of pepper
- Shaoxing wine: 1 tbsp
- Egg: 2, beaten with pepper and pinch of salt
- Fish sauce: 1 tbsp
- Pepper: to taste
- Parsley: 1 stalk, chopped
- Heat oil in wok. Add onions and fry till fragrant and light brown.
- Add chilli, long beans and salt. Stir-fry 1min.
- Add minced meat and Shaoxing wine. Stir-fry till meat is cooked.
- Finally, add egg, fish sauce and pepper and stir for 1 min more.
- Garnish with parsley to serve.
- Remove the wok from the heat while the egg is still runny. This would prevent it from drying up too quickly before serving.
- Add dried shrimps at step 1 to obtain an even more authentic Chinese flavour. I really miss having this ingredient in my kitchen!