Ingredients
• 1 tablespoon peanut oil
• 1 leek, trimmed, halved, washed, thinly sliced
• 1 long red chilli, seeded, thinly sliced (optional)
• 300g pork mince
• 150g green beans, trimmed, cut into 3cm pieces
• 2 1/2 tablespoons black bean garlic sauce
• 300g packet firm tofu, cut into 3cm pieces
• 1 tablespoon light soy sauce
• 1 tablespoon shao hsing (Chinese cooking wine)
• 3 teaspoons caster sugar
• 2 teaspoons cornflour
• Thinly sliced green onion, sliced red chilli and steamed jasmine rice, to serve
Method
1. Heat oil in a wok over medium heat. Add leek and chilli (if using). Stir-fry for 2 minutes or until softened. Increase heat to high. Add pork. Stir-fry for 3 minutes or until browned. Add beans and black bean sauce. Stir to coat. Add 1 cup cold water. Reduce heat to medium. Simmer for 12 minutes or until water has reduced by 2/3.
2. Add tofu, soy sauce, wine and sugar. Gently stir-fry for 3 minutes or until warmed through.
3. Blend cornflour and 1 tablespoon cold water together in a small bowl. Add to wok. Gently stir-fry for 2 minutes or until sauce thickens. Sprinkle with green onion and chilli. Serve with rice.
