CHAR SIU WITH SNAKE BEANS Recipe
This snake beans recipe was cooked using my wok stove that I built painstakingly for almost a week. Any Chinese food or wok hei loving home cook should have one. It heats up the wok to a very high temperature.
You don’t need a wok burner to make this recipe though but I really recommend you get one because it is so much more fun than a conventional stove top. You can do this recipe with a normal stove top burner with a normal fry pan or a wok.
Just keep that wok or pan really hot. The trick to get that wok hei onto your food is to cook in batches, otherwise if you put all of the ingredients in, your pan will drastically reduce heat. So, keep pan hot, cook in small batches.
You can halve the ingredients and have 2 separate sets. Then cook the first set then the second one. This simple recipe can be quick and easy as long as you have the Char Siu in hand. You can either buy one or wait until you have left overs like I did.
CHAR SIU WITH SNAKE BEANS
- 250 grams of char siu
- 1 onion
- 3 pieces of chives
- 1 piece of chili
- 10 to 15 pieces of snake beans
- 1 bell pepper
- 2 tablespoons of soy sauce
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of mild sweet paprika
- 2 tablespoons of okonomiyaki sauce
- 1/2 teaspoon of ground pepper
- 3 tablespoons of peanut oil
- In a bowl, mix your soy sauce, balsamic vinegar, okonomiyaki sauce, ground pepper and sweet paprika together. Mix well and taste if it's to your liking, adjust when necessary.
- Cut your onion in cubes. Dice up the garlic. Put your onion and garlic together in a bowl.
- Clean your long green beans, cut the ends then cut them about 2 inches long. Put in a big bowl or plate.
- Clean the bell pepper and cut it lengthwise, about 3 mm thick will do.
- Wash the chives then cut it about 1 cm or less.
- Wash the chili and cut about 1 mm thick.
- Put all these in together with the long green beans you cut.
- Heat up your wok on high.
- Add 1 tb of peanut oil into the wok.
- Wait for oil to get hot then add the onion and garlic.
- Set stove heat to medium high.
- Sautee until your onions are translucent. Don't let it get brown.
- Add in your protein, which is the char siu.
- Sautee for about a minute.
- Take them out of the wok and into a bowl. Set aside.
- Set your stove heat back to high.
- Add the remaining 2 tablespoon of Peanut oil into the wok
- Put the long green beans, bell pepper and chili.
- Leave the chives to the very last minute of cooking.
- Sautee for 1 minute.
- Add the onion, garlic and char siu back into the wok.
- Add your premixed sauce into the wok and stir.
- Keep the heat on high, adjusting it if necessary to prevent burning.
- Sautee until the sauce has reduced a bit to a consistency of a thin gravy.
- Transfer onto a plate and serve with rice. Top up it of with freshness by using coriander or mint