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 🙂
1 tbs light soy sauce.
4 of each, dried Shiitake and Black fungus mushrooms, chopped, (about 10grams dried).
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.
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.
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.