Recipe sourced from Gourmet Traveller 2020
“One of my all-time favourite dishes at any Chinese restaurant is stir-fried snake beans with minced pork,” says Louis Tikaram. “Though I guarantee you that now you know how to make it you’ll be obsessed with cooking it. Switch up the minced pork to chicken or turkey if you like, and if you can’t find snake beans then green beans can be used instead.”
Ingredients
2 tbsp canola oil
1 garlic clove, crushed
500 gm snake beans, cut into 5-6cm pieces
2 tablespoons soy sauce (for to taste)
Marinated Pork
500 gm coarsely minced pork
1¼ tablespoons caster sugar
1 teaspoon Shaoxing wine (can be substituted with Pfeiffer Seriously Fine)
1 tablespoon coarsely ground white pepper
1¼ tablespoons oyster sauce
1¼ tablespoons soy sauce
Method
For marinated pork, combine ingredients in a non-reactive bowl (made from glass, ceramic or plastic…use them in preference to metal bowls when marinating to prevent the acid in marinades reacting with metal and imparting a metallic taste.) Marinate in refrigerator (6 hours or up to 1 day).
Heat a wok over high heat and add oil, then add garlic and stir-fry until light golden (2-3 seconds), then quickly add marinated pork, stirring to break up pork and prevent it from catching on the wok, until pork is cooked and juices have evaporated (4-5 minutes).
Add snake beans and stir-fry until tender (3-4 minutes), reducing the heat to medium if they start to scorch. Season with soy sauce and salt to taste and continue to stir-fry until beans are soft but still hold their shape (2-3 minutes).
Enjoy with a glass of Pfeiffer Seriously Fine
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