June 05, 2018
Dinner, Lunch, Main Dish,
Beans, Pork, Rice, White Rice, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Wine, Green Beans more
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"From our daily newspaper The West Australian. Times are estimated."
Heat oil in a large wok and add half the beans and fry for about 2 minutes, or until wrinkled and using a slotted spoon, transfer to a tray lined with absorbent kitchen paper and then repeat with remaining beans and then remove wok from the heat.
Combine soy sauce, wine (shao hsing), sugar and cornflour in a small jug.
Drain all but 2 tablespoon peanut oil from wok and heat reserved oil in wok over high heat and then add pork, XO sauce and garlic and stir fry for 2 to 3 minutes, or until browned and then add the soy mixture and stir-fry or a further 1 minute.
Return beans to sork and sir-fry until combined and then garnish with spring onions and serve with steamed white rice.
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