Twice-cooked green bean and pork stir-fry

Cooking Meat Twice-cooked green bean and pork stir-fry

This stir-fry is budget-friendly and low-fat. Perfect for weeknight cooking.

Lables: Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine soy sauce, oyster sauce, wine, sesame oil and sugar in a small bowl. Place pork and 1 tablespoon soy mixture in a bowl. Mix with a fork until well combined.
  2. Heat a wok over medium-high heat. Add 2 teaspoons vegetable oil. Swirl to coat. Add half the beans and stir-fry for 4 to 5 minutes or until bright green and beginning to char. Transfer to a bowl. Repeat with oil and remaining beans.
  3. Add remaining oil to wok. Swirl to coat. Add garlic, ginger and onion. Stir-fry for 1 minute or until fragrant. Add pork. Stir-fry for 2 minutes or until browned. Add beans and remaining soy mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve with jasmine rice and extra green onion.

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1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp shao hsing
1/2 tsp sesame oil
1 1/2 tsp brown sugar
100g pork mince
1 1/2 tbsp vegetable oil
600g green beans, trimmed, halved diagonally
1 garlic clove, crushed
2cm piece fresh ginger, peeled, finely grated
4 green onions, thinly sliced diagonally
Steamed jasmine rice and extra sliced green onion, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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