Roast Pork Stir-Fry with Green Beans
If I am after something quick, easy and super tasty making use of my leftover roast pork, I will always go for this family recipe that I've learnt from my mother. It takes no more than 5 minutes to make and only 3 simple basic Chinese ingredients – garlic, ginger and chilli, with little preparation required. Dried chilli is preferred in this stir fry for its pungent aroma, and dark soy to lift the colour of this dish. I like to add a bit of green beans to balance the high protein with some fibre, texture and colour
Prepare and cut roast pork into thin strips
Prepare and cut green beans into bite pieces
Prepare and mince garlic and ginger
Remove seeds from the dried chillies
Stir fry garlic, ginger and chillies with some oil on high heat
Add roast pork and stir-fry until aromatic
Add green beans and stir-fry briefly
Turn off heat, remove and plate the dish
How to make
Cut the leftover roast pork into thin strips. Set aside.
Optional if you want to add string beans. Wash and clean and then cut the string beans into 2-3 sections. Set aside.
Peel the skin of garlic and ginger. Then mince them finely. Set aside.
Break the dried chillies into half and tip the seeds out. Set aside.
In a sauce pan, add a bit of oil enough to stir fry the garlic, ginger and dried chillies. Once oil is warm enough, toss in and fry for 30-40 seconds before adding the roast pork.
Add roast pork and stir fry for 2 minutes. Optional add 1/2 teaspoon of dark soy only if you prefer the dish with a bit of darker colour.
Add the beans and a bit of water about 2-3 tablespoons. Continue to stir fry for 2 minutes.
Turn off the heat, remove and plate the dish.
leftover roast pork
4 garlic cloves
5 dried red chillies
2-3 inches thumb size ginger
optional string beans
optional dark soy sauce