Jill Dupleix obviously likes her stir-fries because there are more than a few in this pack of recipe cards! But rest assured, for I think I may have finally exhausted their numbers. For this particular recipe card I stuck pretty true to the ingredients and instructions with the only major difference being that I sliced up a fillet of pork instead of using mince as advised. Didn’t have any pork mince to hand at the time but, of course, the beauty of stir-fries is their flexibility so feel free to use chicken, beef or lamb instead.
Wok-fried Green Beans with Chilli Pork
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 200g pork fillet, thinly sliced
· 1 quantity of My All-purpose Cantonese Marinade
· 1 tbs cooking oil
· 1 tbs shredded ginger (optional)
· 1 small red chilli, deseeded and finely chopped
· 2 garlic cloves, finely chopped
· ¼ white onion, finely sliced (optional)
· 200g green beans, sliced into lengths
· ½ capsicum, sliced
- Toss pork with the marinade and set aside 20-30 minutes.
- When ready to cook, heat the oil in a wok or saucepan to almost smoking on high heat. Add ginger, if using, for around 10 seconds before adding chilli and garlic. Stir-fry until fragrant before adding the pork. Keep moving meat around in pan until most pieces are cooked to medium-well before removing from pan and setting aside.
- Add onion to the hot pan and allow to soften slightly before adding beans to the pan. Stir-fry until beans are bright green then cover with a lid for about a minute before removing lid to toss around. Cover for another minute or two before adding capsicum. Replace lid and check at 1 minute intervals for how cooked the vegetables are.
- When vegetables are almost done, return pork to the pan and adjust seasoning only if necessary. Make sure to keep stir-frying until meat is cooked through before serving.