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.
- 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
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.