Twice-cooked beans with pork and XO sauce

Cooking Meat Twice-cooked beans with pork and XO sauce

Create gourmet Chinese in minutes with twice-cooked beans with pork mince and XO sauce.

Lables: Low carb Low fat Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Wheat free
  1. Combine the soy sauces, rice wine, sugar, cornflour and pork in a bowl, then set aside for 15 minutes to marinate.
  2. 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).
  3. 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.
  4. 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.
  5. Serve the beans topped with the pork and extra XO sauce.

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1 tbs light soy sauce
1 tsp soy sauce
1 tbs Chinese rice wine
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 , plus extra to serve

Adv

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