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.
Ingredients
- 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
Steps
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.