Chinese-style stir-fried pork and beans

AT A GLANCE

  • Serves 4 people

  • 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 (¼ cup) each soy sauce and Shaoxing wine
  • 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
01   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).
02   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).
03   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.

Topics:

CHINESE, FAST, GARLIC, MAIN, GINGER, CHILLIES, BEANS, ONIONS, WINTER, PORK

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

JERRIE-JOY REDMAN-LLOYD , EMMA KNOWLES

FEATURED IN

Aug 2015

Aug 2015

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