A simple yet tasty dish highly recommended by the Tangs for the weekend. Call into TANG The Asian Food Emporium (formerly Great Eastern Food Centre) to pick up your ingredients for this dish and the rest of your weekend fare, you’ll find all your favourite brands and foods to make up delectable authentic dishes for your family and friends.
Wok Fried Green Beans With Chilli Pork
• 300g pork, coarsely minced
• 3 tbsp soy sauce
• 1 tsp cornflour
• 1 tsp caster sugar
• Salt and pepper
• 500g green or snake beans
• 1 red capsicum
• 3 tbsp vegetable oil
• 2 garlic cloves, squashed
• 2 tbsp Chinese rice wine
• 1 tbsp Old Lady chilli sauce
Ingredients can be found at TANG The Asian Food Emporium, 185 Russell Street, Melbourne (formerly Great Eastern Food Centre). Pork mince, garlic and green beans in the Fresh Foods section, Old Lady Chilli Sauce and Soy Sauces in the Sauces section, Chinese Rice Wine in the Cooking Wines & Vinegar section.
Mix the pork mince with soy sauce, cornflour, sugar, salt and pepper. Then set aside.
Trim the beans, cut into 5cm lengths on the diagonal. Cut the red capsicum lengthwise into thin strips, discard the core and seeds. Cook the beans and red capsicum in salted, simmering water for 4 minutes. Drain and cool under cold, running water, pat dry.
Taking half the oil, heat in a wok with the garlic. Once hot, add the beans and red capsicum and stir fry for 4 mins until scorched. Remove to a warm platter. Heat the remaining oil, then stir-fry the pork mince over a high heat for 4 mins, tossing well. Then add the rice wine, Old Lady chilli sauce, vegetables and a dash of water to the pork mince, tossing well for 2 mins.
Serve with steamed rice. Enjoy.