Green Beans With Pork

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (367.7 g)
  • Calories 880.3
  • Total Fat - 46.6 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 70.7 mg
  • Sodium - 762.3 mg
  • Total Carbohydrate - 85.3 g
  • Dietary Fiber - 9.5 g
  • Sugars - 5 g
  • Protein - 31.1 g
  • Calcium - 106 mg
  • Iron - 4.6 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 1 mg

Step 1

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.

Step 2

Combine soy sauce, wine (shao hsing), sugar and cornflour in a small jug.

Step 3

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.

Step 4

Return beans to sork and sir-fry until combined and then garnish with spring onions and serve with steamed white rice.

Tips & Variations


No special items needed.

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