Create gourmet Chinese in minutes with twice-cooked beans with pork mince and XO sauce.
623 kj Energy
8.2g Fat Total
1.6g Saturated Fat
3.2g Carbs (sugar)
9g Carbs (total)
Twice-cooked beans with pork and XO saucePrint Recipe
- 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
Combine the soy sauces, rice wine, sugar, cornflour and pork in a bowl, then set aside for 15 minutes to marinate.
Blanch beans in a saucepan of boiling salted water for 1 minute. Drain and pat dry (it is essential beans are completely dry before frying).
Heat the oil in a wok over high heat. Stir-fry the beans for 2-3 minutes until tender. Remove and drain on paper towel.
Add 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.
Serve the beans topped with the pork and extra XO sauce.
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
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