Stir-fried long beans and pork from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • kari500 on March 05, 2016

    Made as a main. Perfectly fine, not very exciting though. Easy peasy, so worth doing again if in a hurry and I have ingredients on hand.

  • Delys77 on January 28, 2015

    If you go with the full 80z of pork this is half pork half vegetable, which seems a bit off for me given the fact that I was serving this as a side. Flavour wise though it was good. I went with the hoisin and I worried it would be too sweet but it wasn't. A nice change from my typical spicy green bean sides.

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