Name: Chinese-style stir-fried pork and beans
Yield: 4
Ingredients: 300 gm baby green beans, trimmed and halved; 60 ml (¼ cup) vegetable oil; 4 spring onions, thinly sliced, plus extra to serve; 2 tbsp finely grated ginger; 2 garlic cloves, finely grated; 300 gm minced pork; 60 ml each soy sauce and Shaoxing wine (¼ cup); 2 tsp caster sugar; 2 tsp chilli bean sauce; 90 ml chicken stock; 3 tsp each Chinkiang or rice vinegar and sesame oil (see note); To serve: steamed jasmine rice

Ingredients

300 gm baby green beans, trimmed and halved

60 ml (¼ cup) vegetable oil

4 spring onions, thinly sliced, plus extra to serve

2 tbsp finely grated ginger

2 garlic cloves, finely grated

300 gm minced pork

60 ml each soy sauce and Shaoxing wine (¼ cup)

2 tsp caster sugar

2 tsp chilli bean sauce

90 ml chicken stock

3 tsp each Chinkiang or rice vinegar and sesame oil (see note)

To serve: steamed jasmine rice

Method

Main

1.Preheat oven to 250C. Toss beans and 1 tbsp vegetable oil in a bowl to combine, spread on a baking tray lined with baking paper and roast until wrinkled, tender and golden (10-12 minutes).

2.Meanwhile, heat remaining oil in a wok or large frying pan over medium-high heat, add spring onion, ginger and garlic and stir-fry until fragrant (30 seconds), then add pork and fry, breaking up with a wooden spoon, until pork is no longer pink (2-3 minutes).

3.Combine soy sauce, Shaoxing, sugar and chilli bean sauce in a bowl, add to pork mixture and stir to combine, then add stock and simmer until sauce is reduced by half (3-4 minutes). Add beans, vinegar and sesame oil, toss to combine and serve with steamed jasmine rice, scattered with extra spring onion.

Note Chinkiang, a Chinese black rice vinegar, is available from Asian grocers.
Notes

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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