Ingredients
- 500g green beans (stems removed)
- 250g pork mince
- 1/2 cup de-seeded whole dried chilies
- 1 tbps. garlic (finely minced)
- 3 tbps. preserved mustard stems (available at Chinese groceries)
- 2 tbps. Lee Kum Kee Premium Dark Soy Sauce
- 1 tbps. Shaoxing wine
- 3 tbps. vegetable oil
- 2 tsp salt
Method
- In a medium bowl, thoroughly mix dark soy sauce and Shaoxing wine into the pork mince, ensuring that the mince is evenly coated.
- Chop the preserved mustard stems into small 1/2cm long bites then put aside to a small bowl.
- Preheat your AirFryer to 180 degrees Celsius
- Coat the beans in 2 tbps. of vegetable oil, then working in batches, place them into the AirFryer basket and fry about 5 minutes. The skins on the beans should be slightly puffed up and wrinkly when done. Transfer beans to a paper toweled plate and set aside.
- Once the pork has been marinated for about 10 minutes, coat your wok or a medium fry pan with 1 tbps. of oil and heat on to medium high heat until lightly smoking.
- Add the pork mince and fry whilst continuously breaking it up into smaller chucks. Keep cooking until the pork has browned, and any liquid that has seeped out has completely evaporated (about 3 minutes). Transfer to a bowl.
- In the same wok / pan, gently fry the minced garlic and chopped mustard stems together on low to medium until nice and fragrant (about 1 minute).
- Turn your heat to medium, then add in the cooked mince, fried beans, dried chilies, salt then quickly toss for about 1 minute until thoroughly combined.
- Serve immediately with fresh steamed jasmine rice. Enjoy!
Product used in recipe
- Lee Kum Kee - Dark Soy Sauce
