Snake beans are dark green, thin and very long ( up to 90cm). They have a slightly sweet flavour and crunchy texture making them ideal for stir-fries, curries or served in Asian side dishes.
This simple and easy recipe is made with snake beans and pork mince, however it also works great with beef or chicken mince. It’s full of flavour and goes great mixed with rice for a delicious weeknight meal or by itself as a side dish.
Ingredients
- 1/3 cup Lee Kum Kee Hoisin Sauce
- 1 tbsp black vinegar
- 2 tsp caster sugar
- 1/2 tsp white pepper
- 750g pork mince
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 500g snake beans, trimmed, cut into 15cm lengths
- 3 tsp chiu chow chilli oil
- 4 garlic cloves, crushed
- 5cm piece fresh ginger, peeled, finely grated
- 4 spring onions, thinly sliced
- Fresh coriander, to serve
Serves: 6
Prep time: 20 mins
Cooking time: 15 mins
Method
- Combine hoisin sauce, vinegar, sugar and white pepper in a small bowl. Place mince and 1 tablespoon sauce mixture in a large bowl. Mix with a fork to combine.
- Combine vegetable oil and sesame oil in a small bowl. Heat a wok over high heat. Add half the oil mixture. Swirl to coat. Add half the beans. Stir-fry for 3 to 4 minutes or until bright green and beginning to char. Transfer to a bowl. Cover to keep warm. Repeat with remaining oil mixture and beans.
- Add a third of the chilli oil to wok. Swirl to coat. Add a third of the mince mixture. Stir-fry for 7 to 8 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chilli oil and mince in two batches.
- Return all mince to wok. Add garlic, ginger and half the onion. Stir-fry for 1 minute or until fragrant. Add remaining sauce mixture and 2 tablespoons water. Stir-fry for 1 to 2 minutes or until mince is well coated and sticky. Return all beans to wok. Stir-fry for 1 minute or until heated through. Serve topped with coriander and remaining onion.