Twice-cooked green bean and pork stir-fry
—·Chinese
Twice-cooked green bean and pork stir-fry
Ingredients
For the sauce and pork
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp shao hsing (Chinese rice wine)
- 1/2 tsp sesame oil
- 1 1/2 tsp brown sugar
- 100g pork mince
For the stir-fry
- 1 1/2 tbsp vegetable oil
- 600g green beans, trimmed, halved diagonally
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 4 green onions, thinly sliced diagonally
To serve
- Steamed jasmine rice
- Green onion, sliced, extra
Instructions
3 steps
- 1
Combine soy sauce, oyster sauce, wine, sesame oil and sugar in a small bowl. Place pork and 1 tablespoon soy mixture in a bowl. Mix with a fork until well combined.
- 2
Heat a wok over medium-high heat. Add 2 teaspoons vegetable oil. Swirl to coat. Add half the beans and stir-fry for 4 to 5 minutes or until bright green and beginning to char. Transfer to a bowl. Repeat with oil and remaining beans.
4 min - 3
Add remaining oil to wok. Swirl to coat. Add garlic, ginger and onion. Stir-fry for 1 minute or until fragrant. Add pork. Stir-fry for 2 minutes or until browned. Add beans and remaining soy mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve with jasmine rice and extra green onion.
3 min
Progress
0 / 3 steps
