Thursday, August 11, 2011

Stir Fry Snap Bean and Kimchi with Pork

Snap Bean-150g
Green Onion-3g
Grind Ginger-3g

Rice Wine-15g
Chicken Stock Powder-1 tsp. (Or adjust to your preference)

1. Cut Pork into thin slices.
2. Snap the ends by hand and remove the strings.
3. Boil a pot of hot water and cook snap bean for 1min (or until they are soft). Take them out. Rinse with cold water.
4. Chop them into small chunks.
5. Chop kimchi and onions into small pieces.
6. Heat a pan, add 1 tsp. of e.v.o.o. Cook pork and continue to add green onion and ginger.
7. Quickly stir them around. Add Snap beans and seasonings.
8. Serve.

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