Fried green beans and minced pork is a classic Chinese restaurant dish. You can mix up the toppings by using a different kind of minced (ground) meat or mushrooms.
Ingredients 10
neutral-flavoured cooking oil, for deep-frying
500 g green beans, trimmed, strings removed
100 g minced pork (ground pork)
10 g fresh ginger, piece, grated
1 tsp white sugar
1⁄2 tsp salt
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp Shaoxing rice wine
75 ml water
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Method 5
Heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Deep-fry the until wrinkled. Drain on paper towel then gently arrange on a serving dish.
Drain the excess oil from the wok, leaving about 2 tablespoons of oil in the wok. Return the wok to a high heat and add the , , and and fry for 30 seconds.
Pour in the , , , and . Cook until the liquid reduces by half. Remove from the heat.
Spoon the mixture over the to serve.
Diana Chan's tips
You can mix up the toppings by using a different kind of minced (ground) meat or mushrooms.
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Notes
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