Chi­nese-style Green Beans and Pork

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.

Dish - Everyday Dish - - Recipes -

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 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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.