• Stir-fried hoisin pork and snake beans (Brett Stevens)Source: Brett Stevens

Often, the best stir-fries are the simplest ones, with just a few well-balanced flavours. Try making your own hoisin, as we have done here, or use store-bought hoisin to make an effortless side dish or meal.






Skill level

Average: 2.9 (428 votes)


  • 1 tbsp vegetable oil
  • 2 spring onions, sliced
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cm piece ginger, finely grated
  • 500 g minced pork
  • 70 g (¼ cup) hoisin
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 200 g snake beans, blanched quartered




Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as a side

Heat 1 vegetable oil in a frying pan over medium heat, add the spring onions, chilli, garlic and ginger, and cook for 1 minute or until softened. Add the pork and increase heat to high. Cook for 7 minutes or until browned and slightly crisp. Add the hoisin, soy sauce, sesame oil and snake beans, and cook for a further minute.

Serve with steamed rice and chopped chillies.


Photography by Brett Stevens.


As seen in Feast magazine, October 2014, Issue 36. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.