Create gourmet Chinese in minutes with twice-cooked beans with pork mince and XO sauce.
Ingredients
- 1 tbs light soy sauce
- 1 tsp soy sauce
- 1 tbs Chinese rice wine (see notes)
- 1 tsp caster sugar
- 1 tsp cornflour
- 150g pork mince
- 250g green beans, trimmed
- 2 tbs peanut oil
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeds removed, finely chopped
- 2 tsp XO sauce (see notes), plus extra to serve
Method
- Step 1Combine the soy sauces, rice wine, sugar, cornflour and pork in a bowl, then set aside for 15 minutes to marinate.
- Step 2Blanch beans in a saucepan of boiling salted water for 1 minute. Drain and pat dry (it is essential beans are completely dry before frying).
- Step 3Heat the oil in a wok over high heat. Stir-fry the beans for 2-3 minutes until tender. Remove and drain on paper towel.
- Step 4Add the garlic and chilli to the wok, and stir-fry for 30 seconds over high heat until fragrant. Add the pork mixture to the wok and stir-fry for a further 3-4 minutes until cooked through. Add the XO sauce and stir to combine.
- Step 5Serve the beans topped with the pork and extra XO sauce.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
623 kj
Energy
8.2g
Fat Total
1.6g
Saturated Fat
2.2g
Fibre
11.5g
Protein
27mg
Cholesterol
463mg
Sodium
3.2g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Chinese rice wine, also known as shaohsing, and XO sauce which is a spicy seafood sauce are both available from Asian grocery stores.
- Author: Valli Little
- Image credit: Alan Benson
- Publication: Taste.com.au
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