Chinese-Style Green Beans and Pork
Photography by Josh Griggs.
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.
Serves: 4
INGREDIENTS
Sauce
2 teaspoons cornflour
½ cup Shaoxing cooking wine, chicken stock or water
2 tablespoons soy sauce
1 teaspoon caster sugar
Vegetables
rice bran and sesame oil, for cooking
300 grams round green beans, stalk end trimmed
1 red capsicum, thinly sliced
Pork
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
To serve
chopped roasted peanuts or cashew nuts and chilli sauce
green spring onion tops, thinly sliced
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!