Beans with pork and XO sauce

Готовим Meat Beans with pork and XO sauce

Deep-fry green beans until blistered and tender, then toss into a rich pork stir-fry.

Lables: Low carb Low kilojoule Egg free Gluten free Lactose free Milk free Wheat free
  1. Stir the light soy sauce, wine, sugar, cornflour, dark soy sauce and a pinch of salt in a bowl until smooth. Add the pork and stir to combine. Marinate for 30 minutes.
  2. Add oil to a wok to reach a depth of 5cm. Heat the oil to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds). Deep-fry beans, in 2 batches, for 3 minutes or until tender. Use a slotted spoon to transfer to a plate lined with paper towel.
  3. Drain all but 1 tablespoon of the oil from the wok. Add the garlic and chilli flakes and stir-fry for 30 seconds or until aromatic. Add the pork mixture and stir-fry for 3 minutes or until browned. Add the beans and XO sauce and stir-fry until combined. Season with white pepper.

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1 tbsp light soy sauce
2 tsp Chinese cooking wine
1 tsp caster sugar
1 tsp cornflour
1/4 tsp dark soy sauce
150g pork mince
Peanut oil, to deep-fry
250g green round beans or snake beans, cut into 5cm lengths
2 garlic cloves, finely chopped
1/4-1/2 tsp dried chilli flakes
1 1/2-2 tsp I Love Salmon XO sauce
Pinch of white pepper

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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