Char Siu Pork with Snake Beans

A delicious stir-fry veggie dish with char siu. To make it a quick and easy stir-fry, I bought the char siu from the market, complete with the sweet sauce. If you are up to making your own, it is given in the recipe, how to make a simple char siu for this dish.

I microwaved the long beans for 3 minutes on high, and stir-fry them for a few minutes with the rest of the ingredients in step 3, it makes for shorter cooking time.

We love this dish, great with white fluffy rice. Will definitely be cooking this dish again. Would be great with French Beans as well. Yum!


Char Siu Pork with Snake Beans
(Wok Simple, by The Australian Women's Weekly)
200gm pork strips
2 tablespoons char siu sauce
2 teaspoons light soy sauce
1 teaspoon five-spice powder
1 tablespoon peanut oil
1 shallot (25gm), sliced thinly
1 clove garlic, crushed
100gm snake beans, chopped coarsely
1 tablespoon mirin (I use Hsiao Shing wine)
1/4 cup (50gm) rinsed, drained sliced bamboo shoots (omitted, not a fan of bamboo shoots)
2 teaspoons sesame seeds, toasted

1. Combine pork, sauces and five-spice in small bowl.
2. Heat half the oil in wok; stir-fry pork mixture until browned and sticky. Remove from wok.
3. Heat remaining oil in wok, stir-fry shallot, garlic and beans until beans are tender. Return pork to wok with mirin and bamboo shoots; stir-fry until hot, season to taste. Serve topped with sesame seeds.

I'm linking this post with Cookbook Countdown #33