So my husband and I first tried dim sum a few weeks ago and I immediately become a dim sum convert. I know, I know, I live in Cincinnati, Ohio – not exactly a hotbed of dim sum but we do have two different places that offer it.
Even when I was reading the reviews of the restaurants, while most were overwhelmingly positive, they were a few that said these places were “not super authentic” and couldn’t compare to dim sum in places like “New York” or “San Francisco”.
Well duh. I mean, of course not, those cities have huge Chinese communities. So while Cincinnati may not compare, shouldn’t it be worth noting and for people to be happy about the fact that there’s reasonably priced and pretty darn tasty dim sum options even around?
I took my mother and her husband for their first dim sum experience Sunday afternoon. We had a pot of hot Jasmine tea and happily worked our way through a respectable number of the offerings from the various carts. I know my mom was a bit confused about why I wanted to go to dim sum so badly, but I think you should support local places that aren’t the giant chains and are offering something you don’t see on every corner.
Ok, getting off my soapbox now J The above has nothing to do with this post, but I urge everyone out there to go out, find and support your local places.
As far as the dish I’m actually featuring, this gets filed right under the budget category. My CSA came with a huge bag of green beans and I knew whatever I made would definitely have the green beans as our main dish.
To make this, the only thing I had to buy was ½ a pound of ground pork. A dish like this, if you wanted to be more authentic, would typically get some Szechuan preserved vegetables – but they can be hard to find in certain areas. This dinner is still super tasty though and even better, it’s both budget friendly and quick!
- 1 lb green beans, ends removed and green bean snapped in half
- ½ lb ground pork
- 1 ½ Tbsp low sodium soy sauce, divided
- 1 tsp cornstarch
- Black pepper
- 2 tsp stir-fry oil (use a high heat oil like grapeseed or peanut)
- 1 small onion, finely diced
- 6 cloves of garlic, minced
- 1 Tbsp fresh minced ginger
- 3 Tbsp hoisin
- 1 tsp - 1 Tbsp chili garlic sauce (depending on how spicy you like it)
- 1 ½ tsp sugar
- 2 cups of cooked long-grain brown rice
- Steam green beans for 3 – 4 minutes until just tender. After done, pat the green beans as dry as you can get them.
- Combine pork, 1 ½ tsp low sodium soy sauce, cornstarch and black pepper, mix well to combine and set aside. Combine 3 Tbsp hoisin, remaining 1 Tbsp soy sauce, chili garlic sauce and sugar in a small bowl, stirring well to mix and set aside.
- In a wok or large deep skillet, heat 1 tsp oil over medium high heat. Add onion and stir-fry for 1 – 2 minutes or until onion is beginning to soften. Add in pork and stir-fry until pork is almost cooked through. Remove pork and onion from pan and set aside.
- Heat remaining 1 tsp oil in same wok. Add in green beans, ginger and garlic, stir fry for another 3 minutes until green beans have begun to brown and look slightly shriveled. Stir pork/onion mix back into wok and cook for another minute until combined. Give hoisin sauce mix another stir, add to pan and continue to cook another 2 – 3 minutes until combined and hot. Serve over rice.