"One of my all-time favourite dishes at any Chinese restaurant is stir-fried snake beans with minced pork," says Tikaram. "Though I guarantee you that now you know how to make it you'll be obsessed with cooking it. Switch up the minced pork to chicken or turkey if you like, and if you can't find snake beans then green beans can be used instead."
Louis Tikaram's stir-fried snake beans with pork
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
- 10 mins preparation
- 20 mins cooking (plus marinating)
- Serves 4 - 6
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Ingredients
- 2 tbsp canola oil
- 1 garlic clove, crushed
- 500 gm snake beans, cut into 5-6cm pieces
- 2 tbsp soy sauce (or to taste)
Marinated pork
- 500 gm coarsely minced pork
- 1¼ tbsp caster sugar
- 1 tsp Shaoxing wine
- 1 tbsp coarsely ground white pepper
- 1¼ tbsp oyster sauce
- 1¼ tbsp soy sauce
Method
- 1For marinated pork, combine ingredients in a non-reactive bowl (see notes) and marinate in refrigerator (6 hours or up to 1 day).
- 2Heat a wok over high heat and add oil, then add garlic and stir-fry until light golden (2-3 seconds), then quickly add marinated pork, stirring to break up pork and prevent it from catching on the wok, until pork is cooked and juices have evaporated (4-5 minutes). Add snake beans and stir-fry until tender (3-4 minutes), reducing the heat to medium if they start to scorch. Season with soy sauce and salt to taste and continue to stir-fry until beans are soft but still hold their shape (2-3 minutes). Serve as a side dish to the mud crab curry.
Notes
Non-reactive bowls are made from glass, ceramic or plastic. Use them in preference to metal owls when marinating to prevent the acid in marinades reacting with metal and imparting a metallic taste.
