Stir-fried Green Beans with Minced Pork in XO Sauce
Have you noticed the stir fried Green Beans you order on Chinese Restaurants looks like blistered? Have you tried doing it at home and can’t recreate the similar looks, texture and taste? I had the same issue before until I asked a Chinese friend of mine on how do the Chinese restaurants make it, you will be surprised on how easy it is? The secret is deep frying them briskly in a really hot oil which gives that blistered texture while retaining its sweetness and crunch in the process.
This then is further processed by adding sauces like XO Sauce, Oyster Sauce or just simply Soy Sauce, minced meat is also added but totally optional. For today’s recipe we will be using XO Sauce which is also the most common sauce used in this recipe.
- 250 g green beans, trimmed
- 100 g minced pork (30% fat)
- 1 tbsp dried shrimps
- 2 cloves garlic, minced
- 1 shallot, sliced finely
- 1 tbsp XO sauce
- 1 tsp chilli oil
- Pat dry the green beans using kitchen towel then slice into 4 cm sections.
- Prepare a wok with enough oil to deep fry green beans, heat in medium high heat and once hot enough carefully drop the green beans and cook briefly until blisters appear. This might take less than a minute. Remove beans from wok then place in a paper towel lined plate to remove excess oil.
- Using a different wok add a small amount of oil then sauté garlic, shallots and dried shrimps.
- Add the minced pork, XO sauce and chilli oil, stir fry until pork is cooked.
- Add the beans and stir fry for a minute, add a few dashes of water if needed to add moisture to the vegetables.
- Season with salt then serve.
You can buy XO Sauce and Dried Shrimps in Amazon, here are some links:
- Dried shrimp – 3 oz
- Badia Dried Shrimp, 0.5-ounce bags (Pack of 12)
- Zoo Med Sun Dried Large Red Shrimp, 5-Ounce
- Lee Kum Kee XO Sauce for Seafood, 2.8-Ounce
- Lee Kum Kee XO Sauce, 2.8-Ounce
- Lee Kum Kee XO Sauce, Extra Hot, 2.8-Ounce