Friday, January 11, 2013

Wok-fried green beans with chilli pork


500g pork, coarsely minced
4 tbsp soy sauce
1 tsp cornflour
2 tsp caster sugar
Salt and pepper
200g green or snake beans
1 red capsicum (approx 200g)
3 tbsp vegetable oil
3 garlic cloves, finely chopped
2 tbsp Chinese rice wine or dry sherry
1 tbsp chilli bean sauce (toban djan*)


Mix the pork with soy sauce, cornflour, sugar, salt and pepper and set aside.
Trim the beans and cut on the diagonal into 5cm lengths. Cut the red capsicum lengthwise into thin strips, discarding core and seeds. Cook the beans and red capsicum in simmering, salted water for 4 minutes. Drain and cool under cold running water, then pat dry.
Heat half the oil with the garlic in a wok. When hot, stir fry the beans and red capsicum for 4 mins until scorched. Remove to a warm platter. Heat the remaining oil and stir-fry the pork over high heat for 4 mins, tossing well. Add the rice wine, chilli bean sauce, the vegetables and a dash of water to the pork, tossing well for 2 mins, and serve with steamed rice.
* From Chinese food stores.

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