Pork often appears more than once during a Chinese New Year meal – not only for its great flavour, but also because it signifies prosperity.
Ingredients
- 1 1/2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 2 teaspoons chilli flakes
- 2 tablespoons light soy sauce
- 600g pork fillet, thinly sliced
- 2 tablespoons peanut oil
- 1 teaspoon cornflour
- 80ml (1/3 cup) Massel chicken style liquid stock
- 300g green beans, topped, cut in half diagonally
- 3 garlic cloves, finely grated
- 1/2 teaspoon Chinese five spice
- 2 teaspoons brown sugar
- 100g unsalted dry-roasted peanuts, coarsely chopped
Method
- Step 1Combine the Chinese rice wine or dry sherry, sesame oil, chilli flakes and half the soy sauce in a medium glass or ceramic bowl.
- Step 2Add the pork to the soy sauce mixture and stir to coat. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
- Step 3Drain pork, reserving marinade. Heat 2 teaspoons oil in a wok over high heat. Add one-third of pork and stir-fry for 1-2 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.
- Step 4Combine cornflour and 1 tablespoon of stock in a bowl. Heat remaining oil in the wok. Add the beans, garlic and Chinese five spice, and stir-fry for 1 minute. Add the sugar, remaining soy sauce, remaining stock and reserved marinade, and cook for 1-2 minutes or until the beans are bright green and tender crisp. Stir in the cornflour mixture. Bring to a simmer. Add the pork and three-quarters of the peanuts, and toss to coat. Transfer to a serving dish. Sprinkle with the remaining peanuts. Serve.
Nutrition
1225 kj
Energy
17g
Fat Total
3g
Saturated Fat
3.5g
Fibre
29g
Protein
6g
Carbs (total)
All nutrition values are per serve
Notes
This recipe requires 2 hours of marinating time. Time plan tip: Prepare to end of step 1, 1 day ahead. Store in fridge. Continue to the end of step 2, 2 hours ahead. Continue from step 3, 10 minutes before serving.
- Author: Anneka Manning
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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