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)

Ingredients:

·         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

Method:

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. 

3. 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.
4. 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!