Epicure Recipe Card #5: Wok-fried Green Beans with Chilli Pork

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

  1. Toss pork with the marinade and set aside 20-30 minutes.
  2. 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. 

  1. 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.
  2. 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.
happy cooking!


  1. Another classic recipe card. These are all so easy but appear to be full of flavour. Good for week nights I think.

  2. Looks good.. :)
    I think I only have garlic shoots left in my fridge..no green beans.. will have to see how that turns out tonight.. :P

  3. Such uniform slices, very nice knife skills! :D

    Looks like another good meal.

  4. I love stir fries for their versatility in being able to substitute ingredients depending on what you have on hand. This recipes shows just that!

  5. Those recipe cards are great for quick weeknight dinners! :D

  6. you are breezing through these recipe cards! loving the posts :)

  7. This is really yummy recipe!

    Epicure recipe cards. How can we collect them? I am looking for a tomato sauce recipe but cannot remember in which year it was published.

  8. this is definitely my kind of meal. some meat, veggies, and i'd eat it with brown rice! it looks great!

  9. I haven't had green beans or pork in a while.....hmmm, love the freshness of meat and veggie stirfries!

  10. Hey Mark, I've discovered that these recipe cards are quite simple and quick. Great for weeknights, as you say, and even quicker when you cheat and cut things out like me!

    Hey Lis, garlic shoots are great for stir-fries!

    Hey Conor, some people would term the uniformity of my slicing as anal...but I am a Virgo after all!

    Hey Trissa, stir-fries are always a good, lazy option for me and also allow me to change my mind at the last minute about flavours!

    Hey Lorraine, the recipe cards are proving to provide a bit of variety from the usual weeknight fare I serve up to the husband =)

    Hey Panda, trying to keep up with cooking at least one a week so that I'll have something to post =p

    Hey Anh, thank you =) I got these cards from a friend who received them free with The Age. I believe in Sydney they were also offered around the same time with the Sydney Morning Herald.

    Hey Krissy, it just makes such an easy meal that doesn't take long to throw together.

    Hey Kitchen Butterfly, green beans or yellow ones would work just as well!


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