Pan-Seared Stuffed Long Beans
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This Pan-Seared Stuffed Long Beans dish features crisp long beans woven into wreath shapes, filled with succulent and bouncy dace fish and pork paste. After being slow-pan-seared until golden brown and crispy on both sides, they are braised in a specially prepared sauce. The result is a visually stunning and appetizing home-style dish with a perfect contrast of crunchy textures and savory, springy meat.
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🍳 Cooking Flow
Blanch the long beans to soften them, then soak in cold water and roll into a circular wreath shape. → Mix the dace fish paste with ground pork and seasonings, stir vigorously until tacky and bouncy, then stuff into the long bean wreaths. → Slow-pan-sear the stuffed long beans over medium-low heat until both sides are golden and crispy. → Add minced ginger and garlic along with rice wine to fragrance, then pour in the special sauce and braise for 1-2 minutes until cooked through. → Reduce the sauce until thickened, drizzle with a little oil, toss gently, and serve.
Cooking Steps
Brief Cooking Order
Blanch the long beans to soften them, then soak in cold water and roll into a circular wreath shape. → Mix the dace fish paste with ground pork and seasonings, stir vigorously until tacky and bouncy, then stuff into the long bean wreaths. → Slow-pan-sear the stuffed long beans over medium-low heat until both sides are golden and crispy. → Add minced ginger and garlic along with rice wine to fragrance, then pour in the special sauce and braise for 1-2 minutes until cooked through. → Reduce the sauce until thickened, drizzle with a little oil, toss gently, and serve.
Introduction
This Pan-Seared Stuffed Long Beans dish features crisp long beans woven into wreath shapes, filled with succulent and bouncy dace fish and pork paste. After being slow-pan-seared until golden brown and crispy on both sides, they are braised in a specially prepared sauce. The result is a visually stunning and appetizing home-style dish with a perfect contrast of crunchy textures and savory, springy meat.
Step 1
Wash the long beans. Bring a pot of water to a boil, adding salt and cooking oil. Once boiling, add the beans and blanch over high heat for about 1 minute until softened. Remove, soak in cold water for 30 seconds, and drain well.
Step 2
Prepare aromatics: mince the garlic, mince the ginger, and chop the scallions.
Step 3
Make the meat filling: combine dace fish paste, ground pork, oyster sauce, salt, chicken powder, sugar, pepper, scallion-ginger water, cornstarch, and chopped scallions. Stir in one direction until sticky and tacky, then slap the mixture against the bowl several times to ensure a bouncy, firm texture.
Step 4
Assemble: coil the drained beans into wreath shapes. Use a spoon to fill the center of each bean ring with the meat mixture, smoothing and pressing it down on both sides.
Step 5
Prepare the sauce: in a bowl, mix oyster sauce, salt, chicken powder, sugar, light soy sauce, cornstarch, and half a bowl of water. Stir well.
Ingredients List
Important Notes
Choose thin, tender long beans; thicker beans are prone to breaking when folded into shapes. 💡
Adding salt and oil during blanching helps maintain the vibrant green color of the beans, while the cold water bath preserves their crisp texture. ⚠️
Mixing a little ground pork into the fish paste makes the texture smoother and juicier; repeatedly slapping the meat mixture is the secret to a bouncy texture. 🍳
Use medium-low heat for pan-searing. Do not use high heat to prevent the outside from burning before the inside is fully cooked. 🔥
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