Tasting just like home, this dry-fried pork and beans reminds us of childhood, simplicity and unadorned weeknights. We did, however, add a kick of spice with some aperitive chilli bean paste – a fix that definitely appeals to mature taste buds.
- 1½ tbsps malt vinegar
- 1½ tbsps dark soy sauce
- 1½ tsps cornflour
- 2 tbsps peanut oil
- 600 g green beans, trimmed, cut into 8cm lengths
- 2 cloves garlic, crushed
- 3 green onions, sliced thinly
- 1 tbsp grated ginger
- 2 tsps chilli bean paste
- 500 g pork mince
Combine the vinegar, soy sauce, cornflour and ¼ cup (60 ml) water in a small bowl.
Heat half the oil in large non-stick frying pan over high heat. Stir-fry the beans for 5 mins or until browned lightly. Transfer to a warmed serving plate.
Add the remaining oil to pan; add garlic, half the green onion, the ginger and chilli bean paste, stir-fry for 1 min until fragrant. Add pork mince, stir-fry for 5 mins or until pork is cooked through.
Add the soy sauce mixture and stir-fry for another minute or until thickened slightly.
Spoon pork mixture on top of beans, sprinkle with remaining green onion. Serve with steamed rice, if desired.
Mince mixture is suitable to freeze.