Snake Beans

This dish is an excellent addition to an Asian-inspired banquet, and also makes a great mid-week dinner. Serve with steamed rice.

Twice-cooked snake beans with chilli pork Recipe


250 grams minced pork (Hagen’s Organic Meat, Shop 16, Meat Hall)
2 tbsp chilli bean paste (Vic Market Organics, Stall 56, I Shed)
1 tbsp soy sauce (Garden Organics, Stall 71-76, I Shed)
1 tbsp red wine vinegar (Hellenic Deli, Shop 39-40, Dairy Hall)
1-2 tbsp peanut oil, for frying (Garden Organics, Stall 71-76, I Shed)
large handful snake beans, cut into 5cm lengths (Market Organics, Stalls 46-55, I Shed)
3 cloves garlic, chopped (Fruit and Veg Supply, Stalls 21-25, H Shed)


Combine pork mince with chilli bean paste, soy sauce and vinegar. Set aside and allow to marinate.

Heat oil in a wok over medium heat. Shallow fry snake beans until the start to soften, then remove to a plate lined with paper towel to drain.

Add more oil to the pan (if necessary), and stir-fry garlic for 30 seconds. Add pork mince and stir-fry until cooked through. Stir through snake beans.

Serve immediately with steamed rice.