Monday, May 27, 2013

Spicy Long Beans with Sausage and Mushrooms


Little Thumbs Up : Baking and Cooking event, selected ingredient for the month of May is "MUSHROOMS"


Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y. , where an ingredient is selected each month and everyone is welcome to join in by using the selected ingredient either in your bakes or in your cooking pot. I am the host for this month, and my selected ingredient is "MUSHROOMS". Please do join us, cook or bake any recipes using Mushrooms as one of its ingredient, post it in your blog within this month, (only new and current posts), and link to Little Thumbs Up, in the thumbnail linky which is provided at the bottom of this post. To find out more details on Little Thumbs Up, please click here.

While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook  or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.


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Mushroom For Today : Dried Shiitake Mushroom


For today, I'm sharing a stir-fry dish, Spicy Long Beans with Sausage and Mushrooms. This stir-fry dish is all about texture and flavour, the salty, sweet, and peppery accents, according to the author. 



All ingredients are cut to about the same size. There's long beans, dried shiitake mushrooms, Chinese sausage, pickled Sichuan vegetable, minced meat and fresh coriander leaves. This recipes uses pickled Sichuan, usually sold as a large piece, the ones that is covered with chilli paste, which requires washing under running water to remove the chili paste before cooking, as they are very salty. Here, I have used the packet of ready-to-eat pickled Sichuan, which makes life easier, just use the veggies as it is, you just have to chop them smaller to about the same size as the other ingredients. I love eating it as it is, as they are not overly salty, a few pieces would not make it to the cooking pot!



Just as the author says, this dish is all about texture and flavour. For me, the textures are, the crunchiness from the long beans, the crisp from the pickled Sichuan, the chewiness from the mushrooms and the minced meat. As for flavour, saltiness from the pickled Sichuan, sweetness from the sausage and fragrance from the fresh coriander. Of course the correct amount of seasoning brings all the flavours comes together. This is a lovely dish, eaten with steamed white rice and would be great too, with plain congee. 


I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.


Little Thumbs Up


To join us, simply bake or cook any recipes using the ingredient for this month MUSHROOM.  Submit your post by linking to the thumbnail linky provided at the bottom of this post. 

  • Your submission must be a current and new post.
  • Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y
  • Feel free to display Little Thumbs Up badge in your post.
  • Last date of linking will be on 31st May 2013.

Spicy Long Beans with Sausage and Mushrooms
(adapted from "Stir-Frying To The Sky's Edge", Grace Young)
8 medium dried shiitake mushrooms
1 bunch Chinese long beans (about 12 ounces)
2 ounces Sichuan preserved vegetable (about 1/4 cup)
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
1/4 cup ground pork (about 2 ounces)
1 Chinese sausage, diced into 1/4-inch pieces
1/3 cup thinly sliced scallions
1/4 cup cilantro sprigs
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper

  1. In a medium shallow bowl soak the mushrooms in 3/4 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving 2 tablespoons of the soaking liquid. Cut off the stems and mince the mushrooms.
  2. Trim 1/4 inch from the ends of the long beans. Cut the long beans into 1/4-inch-long pieces to make about 3 cups.
  3. Rinse the preserved vegetable in cold water until the red chili paste coating is removed and pat dry. (I use ready-to-eat preserved Sichuan vegetable in a packet, so I used it directly, chopping it to pieces). Finely chop to make about 1/4 cup. In a small bowl, combine the soy sauce, rice wine, and sesame oil. 
  4. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the pork and sausage. Using a metal spatula, break up the pork, and sitr-fry 1 minute or until the pork is no longer pink. Add the mushrooms and stir-fry for 1 minute. Swirl in the remaining 1 tablespoon peanut oil, add the beans, and stir-fry 1 minute. Swirl in the 2 tablespoons reserved mushroom liquid. Cover and cook 30 seconds. Uncover and add the preserved vegetable, scallions, and cilantro. Swirl the soy sauce mixture into the wok. Sprinkle on the salt, sugar, and pepper and stir-fry 1 to 2 minutes or until the pork and sausage are cooked and the vegetables are crisp-tender.
#47/100

17 comments:

  1. Joyce, this sounds like a dish that I would enjoy! And I love pickled Sichuan too :)

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  2. This indeed a very salivating dish that I love eating this with porridge.

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  3. Hi, Joyce! Wah, there are already 86 mushroom dishes this month, I think you are going to hit over 90 soon! Using your dish to do fried rice also taste good hoh? Yum, like it!

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  4. Hi Joyce, what a healthy and delicious dish! I agree with Yan, this will go very nicely with porridge!

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  5. Hi Joyce,

    I'm back!

    Wow! Your mushroom event is doing very well! I can see lots of mushroom lovers and everyone seems to be experts cooking mushroom in most ideal ways. This one with long beans and sausage looks yummy!

    Sad that I can submit one entry for this event as I'm leaving again end of next week :p

    Zoe

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  6. Your dish will go very well with white porridge .... one dish is enough!

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  7. Your spicy long beans look great! Love the flavours of this dish.

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  8. This is tasty, my mum always cook this with long bean, groundnuts, tofu and preserved vege 菜圃 only. I believe this is tasty with mushroom and Chinese sausage!

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  9. Hi Joyce! We had various versions of this dish when we were kids... Chopping the ingredients into small cubes and stir fry! ... Easy and yet flavourful that goes so well with plain rice!

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  10. Love all the ingredients in this dish ! Very appetizing and pairs well with our all-time fave , steamed rice ;D

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  11. Joyce, this is a great recipe! All good flavors and another way I can cook with mushrooms. Thanks!

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  12. So much flavor and deliciousness in this dish! I'm not sure I could find all the ingredients, but I have a feeling I'd go back for seconds if I could :)

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  13. All I had to hear was spicy and I was in! Great meal!

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  14. Oh that looks delicious! I like the different mix of texture too! I would love to add the preserved radish which is salty and crunchy too!

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