4 portions. Maximum cost: £15,
Skill level: Easy,
Total cooking time: 25 minutes,
- Prep time: 10 minutes,
- Cooking time: 15 minutes,
Equipment used: 1 wok (or large frying pan), 1 bowl (to blanch the beans), 1 mixing bowl (to marinate the mince), 1 large saucepan with lid, colander,
Original recipe: Minty’s Kitchen: Fried green beans with minced pork and XO sauce
I’ve multiplied the ingredients in the original recipe by 4 to make portions (this listed 100g of pork mince, which I’ve taken to be per person, and increased the quantities of marinade accordingly)
When I first made this, I left out a couple of key ingredients; specifically the dried shrimp and the chilli oil as I didn’t have either in the house. Instead, I relied on the XO sauce to make up for any absence in flavour. Without these, the end dish was still great – with these it is simply amazing.
If you haven’t tried XO sauce before, do. It doesn’t come cheap (The Lee Kum Kee version costs £10 per jar – my local Chinese Supermarket actually keeps this and other brands behind the till so others may potentially be even more expensive). Despite the cost, you only need a small amount to transfer some simple fried rice into an amazing meal.
(Original recipe in bold font)
Marinate 400g minced pork and set aside. (I tend to do this the day before with a much larger volume of pork. If I have too much pork, I’ll pop the excess in the freezer before cooking, and use it in other pork dishes such as stuffed red peppers or stuffed pasta shells)
Wash 1 packet (300g) of green beans and dry thoroughly with kitchen towel before cutting into lengths of about 3 cm long.
Start with the rice – add 600ml of water to a pan and bring to the boil. Once boiling, add 300ml of jasmine rice, pop on a lid and reduce the heat to low. When the 10 minutes is up, take the pan off the heat, but leave the rice with the lid on for a further 10 minutes to steam. After this time, fluff up the rice and serve – You can leave the rice for longer if needed, it won’t go cold.
Heat about 2 tbsp of oil in a wok (the oil should barely cover the beans) and fry the beans in batches over medium-high heat, until they become wrinkly and slightly brown. Quickly transfer beans into the bowl of iced water to stop the cooking process. Drain beans in a colander and set aside.
Using the same wok, sauté 6 cloves of minced garlic, diced small white onion or 4 diced shallots and 4 tbsp of dried shrimps (optional) until fragrant. Add in minced pork and tsp of XO sauce (I usually use half the jar) and 4 tsp of chilli oil (optional) Stir well.
Once the pork is cooked, turn up the heat. Add in the green beans and season to taste. Give a few quick toss and turn off the heat. Do not over cook the beans.
Serve with and Chinese broccoli and shitake mushrooms cooked in oyster sauce
- 1 packet of green beans (£1.25 for 300g)
- 400g minced pork (£3 for 450g)
- 4 tbsp dried shrimps, washed – you can get away with leaving these out if needs be
- 6 cloves garlic (50p for bulb)
- 1 small white onion (17p) (the original recipe stated to use 4 shallots)
Marinade for meat:
- 4 tsp light soy sauce
- 1 tsp sugar
- 2 tsp corn flour
- 2 tsp cooking wine (I used rice wine)
- dash of pepper
- dash of sesame oil
- 8 tsp XO sauce (£10 for a jar – I use Lee Kum Kee and typically use half the jar
- 4 tsp chilli oil
- salt & sugar to taste
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