Saute Broad Bean with Shredded Pork and Preserved Vegetable

There are a few vegetables are the regulars on my family’s dining table when it’s summer, broad bean is one of them. Every summer, my grandparents will buy fresh plump broad beans from the market. I love the color of broad bean, it’s so green but with a little black line on the top that’s usually covered by a little piece of extra skin. We usually only peeled the top half of the skin so that the bean is still hold in its half shell. I loved to count how many pieces of bean shells I had after the meal to see what a big eater I was. (I still am.^_^)

I didn’t find fresh broad beans in the market here in Vancouver; only the frozen ones from T&T super market. The texture of the frozen beans are not as good as the fresh one, that’s for sure. It’s much softer and kinda too soft, but the good thing is that the flavor of the bean is still preserved.

Ingredients:

1 bag of frozen broad beans

200 grams of lean pork, shredded into long slices

1 can/bag of preserved vegetable, or in Chinese it’s called “Xue Li Hong”

Instruction:

Wash the beans in cold water, peel off the outside skin. Drain the preserved vegetable from it’s juice, chop the vegetable into smaller bite size. Marinate the pork with some salt for 5 minutes.

Heat the wok, add oil, add pork and preserved vegetable, saute until pork is cooked, add the broad bean, add some water (about 4 tbsb.) Cover the lit and let the food simmer until water is almost dry-up. Saute for several times until the water dry out and the beans are fully cooked to soft, add some salt at the end after testing, because the preserved vege is kinds salty already, so don’t add too much salt.