A couple of years ago a school mun made a green bean sheet dish for the school food festival. It tasted really nice with a wonderful texture. So I said to myself that I would make it one day. It took me two years to get around it – well, better now than never.
Here is my spicy green bean sheet with pork. The pork is minced and stir fried with Sichuan chili soybean paste (豆瓣酱) and sweet soybean paste. The style is ‘liang ban’ which means the dish is lightly chilled after the cooking is completed.
Here is another cool Asian salad for a hot Sydney day – lightly blanched celery, cooked salted peanuts, crunchy black fungus and green bean vermicelli. Great for lunch, dinner, or as a side dish.
Recipe is as follows: Read the rest of this entry »