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Beans with pork and XO sauce

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon light soy sauce
  • 2 teaspoons Chinese cooking wine
  • 1 teaspoon caster sugar
  • 1 teaspoon cornflour
  • 1/4 teaspoon dark soy sauce
  • 150g pork mince
  • Peanut oil, to deep-fry
  • 250g green round beans or snake beans, cut into 5cm lengths
  • 2 garlic cloves, finely chopped
  • 1/4-1/2 teaspoon dried chilli flakes
  • 1 1/2-2 teaspoons I Love Salmon XO sauce
  • Pinch of white pepper


  • 1
    Stir the light soy sauce, wine, sugar, cornflour, dark soy sauce and a pinch of salt in a bowl until smooth. Add the pork and stir to combine. Marinate for 30 minutes.
  • 2
    Add oil to a wok to reach a depth of 5cm. Heat the oil to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds). Deep-fry beans, in 2 batches, for 3 minutes or until tender. Use a slotted spoon to transfer to a plate lined with paper towel.
  • 3
    Drain all but 1 tablespoon of the oil from the wok. Add the garlic and chilli flakes and stir-fry for 30 seconds or until aromatic. Add the pork mixture and stir-fry for 3 minutes or until browned. Add the beans and XO sauce and stir-fry until combined. Season with white pepper.

Source: taste.com.au


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