Ingredients
- 600 g green beans
- 500 g pork mince
- 1 small onion, finely chopped (about 1 cup)
- 4 tsp finely chopped garlic (4 cloves)
- 4 tsp ginger, finely chopp 4 tbsp vegetable oil
Sauce
- 2 tbsp dark soy sauce
- 2 tbsp Chinese cooking wine
- 2 tsp sugar
- 3 tsp + Chilli Garlic Sauce
Instructions
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Mix Sauce ingredients in a bowl
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Trim the tough end of the beans, then chop into 2-2.5cm pieces
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Charred Beans: Heat 2 tbsp oil in a wok or frying pan over high heat until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl
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Turn heat down to medium high, add 2 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden
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Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds
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Serve over rice. Garnish with slices of large red chilli.