½ cup peanut oil (125 mls)
600 g fresh baby green beans trimmed
1 tbsp dark soy sauce
1 tbsp shao hsing
2 tsp caster sugar
1 tsp cornflour
300 g pork mince
1 tbsp xo sauce
3 garlic cloves crushed
½ bunch spring onions finely chopped to garnish
1 ½ cups long grain rice steamed to serve
- Heat oil in a large wok. Add half the beans. Fry for about 2 minutes, or until wrinkled. Using a slotted spoon, transfer to a tray lined with absorbent kitchen paper. Repeat with remaining beans. Remove wok from heat.
- Combine soy sauce, wine, sugar and cornflour in a small jug.
- Drain all but 2 tbsp peanut oil from wok. Heat reserved oil in wok over a high heat. Add pork, XO sauce and garlic. Stir-fry for 2 to 3 minutes, or until browned. Add soy mixture. Stir-fry for a further 1 minute. Return beans to wok. Stir-fry until combined.
- Garnish with onions. Serve with steamed white rice.