Snake beans with pork and Chinese olives

Snake beans with pork and Chinese olives

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
175g pork neck, in one piece
2 bunches snake beans, trimmed
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
40g sliced chinese olives
1 tablespoon clear rice wine
60ml Chicken stock

Method

  1. Finely slice the pork neck. Using a large knife, finely chop the pork and set aside. Cut the snake beans into 5 mm pieces and set aside.
  2. Heat the oil in a wok over a medium–high heat, then add the garlic, pork and snake beans and stir-fry for 3 minutes, or until the meat changes colour. Add the remaining ingredients, bring the liquid to a simmer, then cook, stirring occasionally, for another 3 minutes, or until the beans are tender, the pork is cooked through and most of the liquid has evaporated. Transfer to a bowl and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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