Pickled Long Beans (Suan Dou Jiao)
酸っぱくてシャキシャキ！ご飯を一瞬で消し去る「インゲンの漬物」
Description
Long Chinese green beans (cowpeas) lactic-fermented in brine until sour. Finely chopped and wok-fried on high with minced pork and chilies to make 'Suan Dou Jiao Chao Rou Mo', famously loved in Chinese diners and student areas as the ultimate rice thief (B-grade gourmet).
Classification: Everyone, Ingredient, Pickles, Fermented Food, Long Beans, Green Beans, Hunan Cuisine, Stir-fry
Shops selling Pickled Long Beans (Suan Dou Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Long beans(Cowpeas)
- Salt
- Water
Instructions
- [Typical Uses]
- [Suan Dou Jiao Chao Rou Mo (Minced Pork Stir-fry)]: Fry finely chopped beans with minced pork, garlic, and chilies. Unstoppable when poured over rice.
- Topping for soupless noodles like Guilin Rice Noodles or Chongqing Xiao Mian.
- Ingredient for fried rice (Suan Dou Jiao Chao Fan).
Learn more Substitutes, pairings, tips
Key spices
Refreshing lactic acid tartness、with a light、crunchy、snappy texture
Substitutes at Japanese supermarkets
Chop JP green beans fine, fry with a dash of vinegar and salted Takana pickles
Pairing
Minced Pork Stir-fry / Guilin Rice Noodles / Fried Rice
Trivia
A preserved food always in the fridges of 'Hot-Sour' (Suan La) loving Hunan and Sichuan homes. Even with no appetite in summer, this tartness and texture makes you shovel rice.
Eating tips & etiquette
Sold in Asian stores as vacuum-packed bundles of long beans. When cooking, mince it to about 5mm pieces on the board. Letting it absorb meat fat mellows the acid and explodes the umami.
Allergen
None