This is my all time favourite green beans dish and it is one of the dishes that graced our dinner table every time we eat out. The hero of this dish is the green beans which is also known as string beans or French beans. The beans are first shallow fried until blistered - this is to help seal in the natural sweetness and flavour, then toss together with minced meat and XO sauce. You will need plenty of steamed rice to go with this dish.
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| A gift from a friend who returned from Taiwan |
250g green beans, trim both ends
100g minced pork (or minced chicken)
1 tbsp dried shrimps, washed
2 cloves garlic, minced
1 shallots, sliced finely
Marinade for meat:
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp corn flour
1/2 tsp cooking wine
dash of pepper
dash of sesame oil
Seasoning:
2 tsp XO sauce
1 tsp chilli oil
salt & sugar to taste
pepper
a bowl of iced water - to blanch the beans
- Marinate minced pork and set aside.
- Wash the green beans and dry thoroughly with kitchen towel before cutting into lengths of about 3 cm long.
- Heat about 2 tbsp of oil in a wok (oil should barely cover the beans) and fry the beans in batches over medium-high heat, until they become wrinkly and slightly brown. Quickly transfer beans into the bowl of iced water to stop the cooking process. Drain beans in a colander and set aside.
- Using the same wok, sauté minced garlic, shallots and dried shrimps until fragrant. Add in minced pork and XO sauce and chilli oil. Stir well.
- Once the pork is cooked, turn up the heat. Add in the green beans and season to taste. Give a few quick toss and turn off the heat. Do not over cook the beans.
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