Spicy beans and mince
Spicy beans and mince
Ingredients
- 1/3 cup Lee Kum Kee Hoisin Sauce
- 1 tbsp black vinegar
- 2 tsp caster sugar
- 1/2 tsp white pepper
- 750g pork mince
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 500g snake beans, trimmed, cut into 15cm lengths
- 3 tsp chiu chow chilli oil (see note)
- 4 garlic cloves, crushed
- 5cm piece fresh ginger, peeled, finely grated
- 4 green onions, thinly sliced
- Fresh coriander sprigs, to serve
Instructions
- 1
Combine hoisin sauce, vinegar, sugar and white pepper in a small bowl. Place mince and 1 tablespoon sauce mixture in a large bowl. Mix with a fork to combine.
- 2
Combine vegetable oil and sesame oil in a small bowl. Heat a wok over high heat. Add half the oil mixture. Swirl to coat. Add half the beans. Stir-fry for 3 to 4 minutes or until bright green and beginning to char. Transfer to a bowl. Cover to keep warm. Repeat with remaining oil mixture and beans.
3 min - 3
Add a third of the chilli oil to wok. Swirl to coat. Add a third of the mince mixture. Stir-fry for 7 to 8 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chilli oil and mince in two batches.
7 min - 4
Return mince to wok. Add garlic, ginger and half the onion. Stir-fry for 1 minute or until fragrant. Add remaining sauce mixture and 2 tablespoons water. Stir-fry for 1 to 2 minutes or until mince is well coated and sticky. Return beans to wok. Stir-fry for 1 minute or until heated through. Serve topped with coriander and remaining onion.
1 min
