This is an update to the gising-gising recipe that we previously posted on this blog. Since the garden has been quite prolific with these beans, I had to freeze some of them yesterday. I left out enough for our lunch though, and decided that this updated version to the gising-gising recipe is in order. The original recipe did not have any meat nor did I use any peppers so I though I would incorporate those two things in this update.
- 4 cups of finely sliced Yard-long Beans
- 2 red Jalapeno Peppers, seeded and minced
- 1 Pork Chop, cut into small pieces (about 1 cup) – optional
- 3 cloves Garlic, peeled and chopped
- 1 Onion, diced
- 2 Tablespoons Ginger, peeled and minced (about an inch of fresh ginger root)
- 3 Tablespoons Patis (Fish Sauce)
- 1 can (approx. 1.5 cups) Coconut Milk
- Salt to taste
- Heat about a tablespoon of oil and saute the pork (if using) until it is starting to brown on the edges.
- Add the garlic, ginger and onions. Stir for another couple of minutes until fragrant and the onions are translucent.
- Add the fish sauce.
- Add the beans and stir fry for a few minutes until they turn a bright green color.
- Add the coconut milk and jalapeno. Stir and cook over medium heat for 5 minutes or until the beans are to your desired doneness.
- Adjust the seasoning, add more salt if needed.
- Turn off heat.
This was a perfect dish for a light lunch which we simply ate with a bowl of rice.