Monday, September 8, 2014

Stir-fried hoisin pork and beans

Recipe adapted from Feast Magazine, October 2014 issue, page 36


375g green beans
¼ cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 spring onions, sliced
1 long red chilli, finely chopped
2 garlic cloves, crushed
½ teaspoon ginger, finely grated
500g minced pork
chopped chillies, extra to garnish (optional)

  1. In a pot of boiling salted water, cook the green beans for about 3 minutes, or until just tender. Using tongs, transfer the green beans to a plate lined with paper towels and cool to room temperature. 
  2. Combine hoisin sauce, soy sauce and sesame oil in a jug. Set aside
  3. Heat 1 tablespoon vegetable oil in a frying pan over medium heat, add the spring onions, chilli, garlic and ginger, and cook for 1 minute or until softened. 
  4. Increase heat to high and add the pork. Cook for 7 minutes or until browned and slightly crisp.
  5. Add the hoisin, soy sauce, sesame oil and beans, and cook for a further 2 minutes.
  6. Serve with steamed rice.

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