Alison Roman's Spicy White Bean Stew | NYT Cooking
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Alison Roman’s new stew recipe has it all: spicy harissa, creamy white beans, and earthy broccoli rabe. It’s also topped with feta and lots of herbs, because, hello, it’s Alison.
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Pork & Green Bean Stir Fry with Sweet Potato Fried Rice I Spiralizer Recipe
Fuffy sweet potato fried rice adds the perfect balance of sweetness to this Pork & Green Bean Stir Fry! Make your sweet potato rice ahead of time, then toss the pork and green beans together quickly at night for a simple, weeknight meal!
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EASY RECIPE: Chinese Sautéed French Beans w/ Minced Pork & Preserved Olive Vegetables 橄榄菜炒四季豆
Hmm I’m not sure if Roland got the Chinese name of this dish correctly but it sure tasted yummy. This Chinese Sautéed French Beans with Minced Pork & Preserved Olive Vegetables dish is so easy to cook. If you noticed, you don’t even need to marinade the pork beforehand, making this a super yummy & easy dish to cook at the last moment. Perfect for busy people.
Refer to the ingredient list below or go to our website at for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Ingredients:
Serves 4
3 cloves of garlic- chopped
250g of minced pork
1.5 tablespoons of oyster sauce
A few dashes of white pepper
2 tablespoons of preserved olive vegetables
250g of french beans
1 cup of water
2 tablespoons of light soya sauce
1/2 teaspoon of sugar
Some cornstarch solution (mix 2 teaspoons of cornflour with some water to dissolve the flour)
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Ep#7 Szechuan Green Beans with Chai Por (干煸四季豆) | Cooking Demystified by The Burning Kitchen
Szechuan Green Beans with Chai Por (Gan Bian Si Ji Dou / 干煸四季豆): Sichuan green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite vegetable dishes to order when we eat at a Chinese restaurant.
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PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: 6
INGREDIENTS
500 gm String Beans
100 gm Lean Meat
25 gm Dried Shrimp Hei Bee
15 gm Sweet Radish Chai Por
1 TBsp Oil
1/4 tsp Dark Soy Sauce
1 TBsp Light Soy Sauce
1 1/2 tsp Sugar
3 cloves Garlic
3 cm Ginger
3-5 Dried Red Chillli
2 TBsp Chinese Rice Wine Shao Xing Jiu
1 1/2 tsp Szechuan Peppercorn
50 ml Oil To deep fry string beans
Salt To taste
Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!
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Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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