Sunday, October 9, 2016

Romano Bean Potato Stew 【豆角炖土豆】

Romano Bean is a very common vegetable in the North Eastern part of China. It can be made into a few traditional dishes included French Bean Steamed Noodle .

I also like to stew it with little pork/chicken and potatoes, a very good one pot dish.



300 g Romano Bean
2 medium size potatoes
100 g pork butt
2  tbsp Fermented Soybean Paste/DeonJang
1 bunch of spring onion  cut into 2 inches in length
2-3 slices of ginger
1 Star anise

300 克 豆角
2 只 中型土豆
100 克 猪后臀尖肉/上肉
2 大勺 大酱/黄豆酱
1 根 大葱   切段
2-3 片 姜片
1 只 大料/八角

1. Remove stems of Romano bean and cut it into 2 inches in length. Peel and cut potatoes into large pieces. Cut pork butt into small pieces.

2. Heat up 1 tsp of cooking oil in a pot/pan, add star anise and ginger and stir until fragrant. Add spring onion and stir for a bit, add pork butt and cook until changes color. Add fermented soybean paste and cook for 2-3 minutes.

3. Add Romano bean and potato pieces, stir well and add 1 cup of water, bring to boil and cover with lid, turn the heat to medium and continue cooking until potato become soft and the gravy thickened.

1. 把油豆角洗净去头尾去丝,掰成2寸长左右。把土豆/马铃薯削皮切成块状。猪臀尖肉切丁备用。

2. 锅里热上1小勺是由,加入姜片和大料/八角煸炒后加入葱段和猪臀尖肉,煸炒至肉丁变色,七分熟左右,加入大酱炒香,大约2-3分钟。

3. 加入豆角和土豆/马铃薯块,翻匀后加入一杯多一点的水,煮滚后转中小火,加盖焖煮至土豆/马铃薯变软, 汤汁变浓稠为止。

Serve with steamed rice.


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