Have all the sauce ingredients prepped and in their bowls before starting to cook this recipe. You need to keep the pan very hot through the entire process for a great result. Serve over cooked vermicelli noodles, rice or egg noodles.
2 teaspoons cornflour
½ cup Shaoxing cooking wine, chicken stock or water
2 tablespoons soy sauce
1 teaspoon caster sugar
rice bran and sesame oil, for cooking
300 grams round green beans, stalk end trimmed
1 red capsicum, thinly sliced
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
chopped roasted peanuts or cashew nuts and chilli sauce
green spring onion tops, thinly sliced
Sauce: Stir the cornflour with 1 tablespoon of the cooking wine until smooth then combine with the remaining wine, soy and sugar. Set aside.
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.
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.
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.
To serve: Spoon over noodles or rice and top with nuts, chilli sauce if desired, and the sliced spring onions tops. Serves 4.