Ingredients
- 6 ounces ground pork
- 4 1/2 teaspoons soy sauce, plus 3 tablespoons
- 1/2 teaspoon Essence, recipe follows
- 1/4 cup dried shrimp
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1/2 pound Chinese long beans, stem ends trimmed, cut into 3-inch lengths
- 1 tablespoon minced garlic
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1/4 cup lightly toasted white sesame seeds
- 1 1/2 teaspoons sri racha (roasted garlic-red pepper puree)
- 1/4 teaspoon red pepper flakes
Directions
In a bowl, combine the pork, 4 1/2 teaspoons of the soy sauce, and Essence. Toss to coat and let sit for 10 minutes.
In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop.
In a large saute pan or skillet, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the pork mixture and stirring constantly, cook until brown, 1 to 2 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the chopped shrimp, greens beans, hoisin, remaining 3 teaspoons of soy sauce, sesame seeds, sri racha, and red pepper flakes. Stir to coat, and cook for 1 minute.
Remove from the heat and serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By lynnekinney_9048174
Everett, WA
on May 09, 2009
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I had shrimp and long beans in the refridgerator and landed on this reciipe. Granted... Emeril's shrimp were to be dried, but I've used those little pungent critters before and have stilll no aquired a taste for them. So, I stirfried in a pound of 21-25 shrimp at the end... and had a deliciouse shrimp and long bean stir fry.
I was missing a few other essential ingredients, so substitued a 1/2 pound of chorizo- for the pork, garlic and essence... (sorry Emeril.
The best suggestion is to stirfry the long bean till they are wrinkely. This was authentic. I have always undercooked my beans. Yummy!
By tammys_5
Bakersfield, CA
on May 01, 2008
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I enjoyed this very much. As another stated it is very authentic tasting. Love the spicy and sesame oil flavors. When I make it again, I will leave out the dried shrimp, I don't think it really adds to this dish, but it is a bit expensive in my supermarket. Also, I think I have a personal visual issue with it, kind of disturbing looking to me. Great job Emeril, terrific as usual.
By susannav_4183545
Bay Saint Louis, MS
on September 12, 2006
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This has an authentic flavor, but I think the amount of dried shrimp used in this recipe is an acquired taste.
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