2 tbsp canola oil
1 garlic clove, crushed
500 gm snake beans, cut
into 5-6cm pieces
2 tbsp soy sauce (or to taste)
MARINATED PORK
500 gm coarsely minced pork
1⁄
tbsp caster sugar
1 tsp Shaoxing wine
1 tbsp coarsely white pepper
1⁄
tbsp oyster sauce
1⁄
tbsp soy sauceSnake beans with pork
SERVES 46 AS PART OF A BANQUET // PREP TIME 10 MINS
// COOK 20 MINS PLUS MARINATING“One of my all-time favourite dishes at any Chinese restaurant is
stir-fried snake beans with minced pork,” says Tikaram. “Though
I guarantee you that now you know how to make it you’ll be
obsessed with cooking it. Switch up the minced pork to chicken
or turkey if you like, and if you can’t find snake beans then green
beans can be used instead.” Pictured p109.2 tbsp canola oil
1 egg
100 gm fresh or frozen peas
4 shiitake mushrooms, stalks
trimmed, thinly sliced
1 spring onion, thinly sliced
into rounds
2 tbsp finely diced salted
radish (see note)
500 gm cooked white or brown
jasmine rice, cooled, then
chilled (about 250gm
uncooked)
2 tsp soy sauce (or to taste)
½ tsp caster sugar
Large pinch of ground
white pepper
1 Heat oil in a wok or frying
pan over high heat until
smoking. Crack egg into pan,
stir to ensure it doesn’t stick
and cooks evenly, and cook
until egg has caramelised
(30 seconds to 1 minute). Add
peas, mushroom, onion and
Fried rice of shiitake,
salted radish and peas
SERVES 46 AS PART OF A BANQUET // PREP TIME 10 MINS // COOK 10 MINS
“Fried rice is a great way to use up leftover rice from the night
before,” says Tikaram. “It’s a staple in our household to go with a
meal or as an after-school snack for my daughter.” Pictured p108.
salted radish, then add rice.
Stir, toss and squish rice with
the back of a spoon to help the
rice separate and fry evenly,
reducing the heat to medium
if necessary while you’re
working the rice to ensure it
doesn’t burn. Season with soy
sauce to taste, sugar, pepper
and ½ tsp salt, and continue
to toss and stir until rice has
completely separated and the
aroma of roasted rice is filling
the room (3-5 minutes). Remove
from heat and transfer to a bowl
or plate to serve.
Note Salted radish is available
from Asian supermarkets. If
unavailable, substitute 2 tbsp
diced zucchini for texture.
Wine suggestion 2017 Nittnaus
Anita und Hans Blaufränkisch
Kalk und Schiefer from
Burgenland, Austria.1 For marinated pork, combine
ingredients in a non-reactive
bowl (see cook’s notes p176)
and marinate in refrigerator
(6 hours or up to 1 day).
2 Heat a wok over high heat
and add oil, then add garlic
and stir-fry until light golden
(2-3 seconds), then quickly
add marinated pork, stirring to
break up pork and prevent it
from catching on the wok, until
pork is cooked and juices have
evaporated (4-5 minutes). Add
snake beans and stir-fry until
tender (3-4 minutes), reducing
the heat to medium if they start
to scorch. Season with soy
sauce and salt to taste and
continue to stir-fry until beans
are soft but still hold their shape
(2-3 minutes). Serve as a side
dish to the mud crab curry (see
recipe on left). GOURMET TRAVELLER 111