Baking
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Recipe provided by Alessandra Krillis from a newspaper paper article by Jill Dupleix in 2011 - The recipe featured in her book, Winter.
A punchy, flavourful, easy midweek meal with few ingredients. Stock up on chilli bean sauce it is a game changer.
If you find you love stir fries, I recommend purchasing an electric wok (worth the storage space!) - it is the closest you can get to achieving the “breath or the wok” at home. I.e. the unique flavour and aroma you get from stir frying to perfection at high heat.
Serves 4. DF. GF (choose the right soy). Freezes well.
Pictured: Wok-fried pork in chilli bean sauce
Ingredients
- 300g pork, coarsely minced
- 3 tbsp soy sauce
- 1 tsp cornflour
- 1 tsp caster sugar
- Salt and pepper
- 500g green or snake beans – trimmed, cut to 5sm lengths, on the diagonal
- 1 red capsicum – cut into thin strips, discard core and seeds
- 3 tbsp vegetable oil
- 2 garlic cloves, squashed
- 2 tbsp Chinese rice wine or dry sherry
- 1 tbsp chilli bean sauce (toban djan – in Chinese Food stores and some supermarkets)
- Optional - add more vegetables that you like in a stir fry - I like to add some cauliflower florets or carrot strips
Method
Mix the pork with soy sauce, cornflour, sugar, salt and pepper and set aside.
Steam the beans and red capsicum til soft but with still a little crunch.
Heat half the oil with the garlic in a wok on high heat. When hot, stir fry the beans and red capsicum for 4 mins until scorched. Remove to a platter.
Heat the remaining oil and stir-fry the pork over high heat for 4 mins, tossing well. Add the rice wine, chilli bean sauce, the vegetables and a dash of water to the pork, tossing well for 2 mins.
Serve with steamed rice.
Dietary preferences
- Dairy-Free with ingredient checks
- Gluten-Free with substitutions
