Stir-Fried Snake Beans with Pork Mince

• 400 g snake beans, topped, tailed, cut into 3–4cm pieces
• 400 g pork mince
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• ½ tbsp sugar
• ¼ tsp white pepper
• 1 tbsp neutral oil, for stir-frying

Method

1. 1

   Top and tail the snake beans, then chop them into 3–4cm pieces. Keep them roughly the same length so they cook evenly.

2. 2

   In a bowl, stir together the oyster sauce, soy sauce, Shaoxing wine, sugar, and white pepper. Add the pork mince and mix until everything's evenly coated — let it sit for a few minutes while you heat the pan so the flavours start to soak in.

3. 3

   Heat the oil in a wok or large frying pan over high heat. Tip in the marinated pork mince and stir-fry, breaking it up with your spatula, until browned all over and any moisture has cooked off — around 5 minutes.

   Tip · High heat is the whole game with a stir-fry. Get your wok properly hot before the mince goes in or the meat will steam instead of sear.
4. 4

   Add the snake beans straight into the wok and toss with the pork. Keep stir-frying over high heat for another 4–6 minutes, until the beans are tender-crisp and starting to blister in spots — they should still have a bit of bite.

5. 5

   Taste, add a splash more soy if it needs it, and serve straight away over steamed rice.