Ingredients – serves 5 to 6
750 gm pork – sliced thinly across the grain
2 tsp sesame oil
Peanut oil (or veg oil)
5 spring onions – sliced thinly at an angle
3 cloves garlic – smashed using the back of your knife and chopped coarsely
2 tsp finely grated ginger
3 large carrots – julienned
200 gm snake or French beans – cut into 3 to 4 cm lengths (blanch the beans for 1 min – this shortens the cooking process)
2 tbsp seame seeds – toasted lightly in the oven or using a frying pan
Sauce Ingredients – Mix together in a bowl the following:
3 tbsp hoisin sauce
3 tbsp teriyaki sauce
2 tsp corn flour
3 tbsp water
Heat oil in a wok and fry the pork in batches (in shallow oil) until browned (around 3 mins per batch). Drain on paper towels.
In the same wok (does not matter if the wok has the pork juices in it – it adds to the flavour), add about 2 tbsp peanut oil (if required) and the sesame oil, and stir fry the spring onions, garlic and ginger for 1 min. Add in the carrots, fry until the carrots are half cooked and add in the beans. You may need to add about a few tbsp water to moisten the veg a bit (not too much). When the veg is nearly cooked (make sure the beans are still crunchy), add in the pork, stir well and heat through.
Next add in the sauce mixture, mix well and cook until the sauce thickens. Toss in the sesame seeds, mix well, lift and serve immediately with rice or medium of choice.