I’m not sure if this recipe is something really traditionally Chinese, or whether it is just something that my mum made-up for us. I Googled it… and the recipes that came up were not quite the same. Again, I figure it is Chinese, because I make it, and I’M Chinese. Ha ha. [Not sure if the same rule applies if I cook a (Chinese) steak or a (Chinese) meat pie ;D – ha ha ha ha ha!! ]
When I was a kid, I HATED green beans. I don’t know why, but I remember the taste of them made me gag (I must admit, that I still don’t love them but will eat them if they are covered in gravy or a buttery sauce). I did however LOVE this dish, and somehow when cooked this way could eat them with no problems!
My mum used to make this recipe just in a normal rice cooker. I suppose it is a bit like a risotto… except she used to make it with just normal long-grain or jasmine rice, not arborio (risotto) rice. I make mine in my pressure cooker and I literally set it for 11 minutes (that’s an auto preset on the cooker itself… I’m not that OCD – ha ha!) and walk away. No need to stir!
There are a couple of differences to this recipe as opposed to my mum’s. The main one is that she used to use dried, smoked oysters. When mum was still around, I used to get my dried smoked oysters for this recipe from her, and now she’s gone I have no idea where to buy them! I assume that you would be able to get them from a good Chinese grocery store but to be fair – I haven’t really looked that hard. I just get canned, smoked oysters in oil/spring water from the supermarket now and use those.
More recently I tried substituting one cup of stock, with a can of coconut milk. It was a really nice variation and just added another layer of flavour to the dish as well as a creaminess that it lacked when I just used stock. I’ll be doing that again.
- 100g (about 10-15) dried, smoked oysters (the last time I cooked this I used 3-4 cans of smoked oysters from the supermarket – those flat sardine-tin-shaped cans)
- 30g dried scallops (these are pretty pricey and hard to find in the Asian grocery stores!)
- 1 tab of dried shrimp (you can replace the dried scallops for an equivalent quantity of shrimp if you like)
- 200g chopped pork belly (I have also substituted diced chicken thigh and bacon – good but not as nice)
- 200g chopped green beans
- 3 spring onions
- 1 small brown onion diced
- 6 cloves of garlic – crushed or chopped finely
- 5cm ginger – microplaned
- 1/2 cup chopped fresh coriander
- A couple of shakes of sesame oil
- A splash of soy (maybe one tbs?)
- 1/4 cup of Shao Xing cooking wine (optional)
- 1 tin of light coconut milk
- Chicken stock to make up total liquid volume to 3.5-4 cups (counting your oyster soaking liquid if you’re using dry oysters, the cooking wine, and the liquid from the tin if you are using canned ones); you can also use beef stock or half:half, it makes the dish richer and changes the flavour quite a bit and can be nice for a change.
- 2 cups of jasmine or long grain rice (I like to mix 50:50 jasmine and brown rice)
- Soak the dried oysters by just covering them in a small bowl with boiling water for 1 hour – drain and reserve the liquid. Cut the large oysters in half
- Heat a work with oil and fry the ginger/garlic/onion and half the spring onions until aromatic
- Add the pork belly/meat and cook till browned, add beans and put all into pressure cooker
- Dry fry the rice until toasted in the fry pan/wok. Transfer to the pressure cooker and mix thoroughly
- Add the sesame oil and soy
- Add your 4 cups total of liquid (oyster soaking water, stock, coconut milk)
- Cook in pressure cooker for 8-11 minutes or in a standard rice cooker on a usual white rice (~20 min) cycle
Definitely one of my favourite dishes. You can make it your own… add lup cheong (Chinese sausage) or other veggies if you like. This is just the way I make it, and pretty close to the way my mum made it for me.
I hope you give it a go and love it.
Till Monday, eat up!
xx Dr Megs