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 Pork and Beans in Oyster Sauce Recipe
This recipe is according to my beloved husband: "One of my most delicious dishes." You can also cook for dinner and for a festive table. It is very tasty and fragrant.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 20
Cook Time 60
Passive Time 15
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 20
Cook Time 60
Passive Time 15
Servings
Ingredients
Instructions
  1. Cut the meat without veins, bones, films in small portions up to 1 cm thick.
    Cut the meat without veins, bones, films in small portions up to 1 cm thick.
  2. In a deep hot frying pan, greased with vegetable oil, fry the whole pork in one layer on both sides until roasting. Repeat the step until you run out of meat.
    In a deep hot frying pan, greased with vegetable oil, fry the whole pork in one layer on both sides until roasting. Repeat the step until you run out of meat.
  3. Return the meat back to the pan and pour in the dry wine and 400 ml of hot broth. The meat should be slightly covered with liquid. If the broth is not salty, add 0.5 teaspoons of salt. On high heat until the broth is completely evaporated. Turn the meat over periodically, each piece should be in liquid.
    Return the meat back to the pan and pour in the dry wine and 400 ml of hot broth. The meat should be slightly covered with liquid. If the broth is not salty, add 0.5 teaspoons of salt. On high heat until the broth is completely evaporated. Turn the meat over periodically, each piece should be in liquid.
  4. In 100 ml of hot broth, dilute the starch. Grate the peeled ginger on a medium grater. On a hot frying pan (the fire is slightly below average), greased with vegetable oil, spread ginger. Stir quickly and pour in the broth with starch, add honey, pepper, a little salt and mix everything quickly for about 1 minute. Thickens almost instantly.
    In 100 ml of hot broth, dilute the starch. Grate the peeled ginger on a medium grater. On a hot frying pan (the fire is slightly below average), greased with vegetable oil, spread ginger. Stir quickly and pour in the broth with starch, add honey, pepper, a little salt and mix everything quickly for about 1 minute. Thickens almost instantly.
  5. Put the completely thawed green beans in the pan and mix for 5 minutes.
    Put the completely thawed green beans in the pan and mix for 5 minutes.
  6. Prepare oyster sauce. I do not recommend soy substitute.
    Prepare oyster sauce. I do not recommend soy substitute.
  7. The meat has almost boiled off the liquid. It is allowed to have 2-3 tablespoons on the bottom. Add the beans and finely chopped green onions to the meat. Mix everything and simmer for 3 minutes. Then add the oyster sauce, mix everything quickly and simmer for another 30 seconds.
    The meat has almost boiled off the liquid. It is allowed to have 2-3 tablespoons on the bottom. Add the beans and finely chopped green onions to the meat. Mix everything and simmer for 3 minutes. Then add the oyster sauce, mix everything quickly and simmer for another 30 seconds.
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