Twice cooked beans with pork and XO sauce

An old favourite of mine with simple ingredients, just a little prep and a few minutes cooking time. Perfect for that week night dinner where you’re short on time but still wanting a tasty meal. If you’ve got some pork mince sitting in the freezer you get the added bonus of a cheap meal.

I recommend buying some dried Shiitake and black fungus, also known as wood ear or cloud ear mushrooms. Soaked in a little boiling water they can bulk out a meal and add that little extra flavour and texture, great in stir fries like this. Just a packet of each costing a few bucks will last you a long time 🙂

Serves 2.

Dried Shiitake and Black Fungus mushrooms.

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1 tbs light soy sauce.

4 of each, dried Shiitake and Black fungus mushrooms, chopped, (about 10grams dried).

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Prep done :)
Prep done 🙂

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Combine the soy sauces, rice wine, sugar, cornflour and pork in a bowl, then set aside for 15 minutes to marinate.

Blanch beans in a saucepan of boiling salted water for 1 minute. Drain and pat dry (it is essential beans are completely dry before frying).

Heat the oil in a wok over high heat. Stir-fry the beans for 2-3 minutes until tender. Remove with a slotted spoon and drain on paper towel.

Twice cooked beans

Add the garlic and chilli to the wok, and stir-fry for 30 seconds over high heat until fragrant. Add the pork mixture to the wok and stir-fry for a further 3-4 minutes until cooked through. Add the XO sauce and stir to combine. When just about done stir through the beans to warm through and serve on warmed plates with extra XO sauce.

Twice cooked beans with pork & XO sauce————————————————————————————-

A very smooth dish, soft pork mince, with crunchy beans. XO sauce gives it a bit of spice along with the chilli. This is a nice recipe to bring out and surprise your friends or family with. Something different that will introduce you to new flavours! After that the XO sauce will become a fridge favourite, it definitely is here 🙂

This original recipe is from taste.com.au. Twice cooked beans with pork and XO sauce.

🙂

Another incarnation from another cook!
Another incarnation from another cook!

 

 

XO prawns and snow peas

With a handful of ingredients, minimal prep and hardly any cooking time this recipe was perfect for a hot and windy Monday.

I was eager to get XO sauce back on the menu. Stir fried with juicy prawns and crunchy snow peas this simple dish would have ample flavour, spice and texture. Fabulous XO prawns tonight!

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Serves 2.

12 large green prawns, peeled, deveined.

1 tsp peanut oil.

80g snow peas, trimmed, sliced in half on an angle.

1tbs XO sauce, (i use Lee Kum Kee).

1/2 tsp cornflour, combined with 2 tbs of chicken stock.

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The wine wasn't part of the recipe ;)
The wine wasn’t part of the recipe 😉

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Butterfly the prawns by cutting through the back about halfway through and pressing open with the flat side of a knife.

Heat a wok over high heat and drizzle the oil around the edge. Add prawns, season with a pinch of salt and stir-fry for about 1 minute or until prawns start to turn pink.

Add the snow peas and stir-fry for a further minute. Add XO sauce and toss through for a further minute or until the prawns are just cooked and snow peas are tender but still crunchy.

Drizzle over the cornflour mixture, a little at a time, while tossing to combine for a final 30 seconds. Transfer to warmed plates and serve immediately.

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Get all your prep done, get that wok smoking and off you go, tossing, turning, scraping, ahhh the smell as each ingredient is added! Luckily it only takes a few minutes cook, it’s torture.

Beautiful meal, the prawns were succulent, the rich, salty, spicy sauce with crunchy snow peas.  Ange was pretty wrapped, she’s not usually one for the rich, salty dishes but she was thumbs up in this case.

You could use any greens really, whatever you have available, just cut them into appropriate sizes. XO sauce is quite versatile so having a tub in the fridge can be used with a variety of ingredients!

This recipe was from delicious magazine 131