Chinese-Style Green Beans and Pork
Ingredients
Sauce
- 2 teaspoons cornflour
- ½ cup Shaoxing cooking wine, chicken stock or water
- 2 tablespoons soy sauce
- 1 teaspoon caster sugar
Vegetables
- rice bran and sesame oil, for cooking
- 300 grams round green beans, stalk end trimmed
- 1 red capsicum, thinly sliced
Pork
- 1 tablespoon each black bean and oyster sauce
- 2–3 teaspoons Korean gochujang sauce or other chilli sauce
- 2 cloves garlic, crushed
- 2 tablespoons finely shredded fresh ginger
- 3 spring onions, white part thinly sliced, green stems reserved
- 500 grams good pork mince
To serve
- chopped roasted peanuts or cashew nuts and chilli sauce
- green spring onion tops, thinly sliced
Instructions
- 1
Sauce - Stir the cornflour with 1 tablespoon of the cooking wine until smooth then combine with the remaining wine, soy and sugar. Set aside.
- 2
Vegetables - Heat 1 tablespoon each of the oils in a large sauté pan and when very hot, cook the green beans and capsicum in batches until blistered and crisp/tender – about 2 minutes. Take care as the beans will spit. Remove and drain on kitchen towels.
- 3
Pork - Combine the 3 sauces and set aside. Wipe out the vegetable pan with a kitchen towel. Add 2 teaspoons more of each oil to the hot pan. Add the garlic, ginger and spring onions and cook for 2 minutes until fragrant. Add the mince and using a wooden spoon, break up the meat so there are no big lumps or traces of pink meat, stirring constantly for about 5 minutes.
- 4
Pork - Add the sauces and cook for 3 minutes, stirring constantly. Give the cornflour sauce a stir then tip into the pan. Bring to the boil and cook vigorously until thick and glossy, about 3 minutes. Stir in the beans and capsicum.
- 5
To serve - Spoon over noodles or rice and top with nuts, chilli sauce if desired, and the sliced spring onions tops.
