Wok-Fried Green Beans with Chilli Pork

Keep the heat high throughout and keep the food moving at all times to get that fierce, smoky, hot-wok flavour. Use regular green beans or long, green snake beans from Asian greengrocers.

INGREDIENTS:

• 300g pork, coarsely minced
• 3 tbsp soy sauce
• 1 tsp cornflour
• 1 tsp caster sugar
• Salt and pepper
• 500g green or snake beans
• 1 red capsicum
• 3 tbsp vegetable oil
• 2 garlic cloves, squashed
• 2 tbsp Chinese rice wine or dry sherry
• 1 tbsp chilli bean sauce (toban djan*)

METHOD:

Mix the pork with soy sauce, cornflour, sugar, salt and pepper and set aside.
Trim the beans and cut on the diagonal into 5cm lengths. Cut the red capsicum lengthwise into thin strips, discarding core and seeds. Cook the beans and red capsicum in simmering, salted water for 4 minutes. Drain and cool under cold running water, then pat dry.
Heat half the oil with the garlic in a wok. When hot, stir fry the beans and red capsicum for 4 mins until scorched. Remove to a warm platter. Heat the remaining oil and stir-fry the pork over high heat for 4 mins, tossing well. Add the rice wine, chilli bean sauce, the vegetables and a dash of water to the pork, tossing well for 2 mins, and serve with steamed rice.

* From Chinese food stores.

Serves 4.

Chef: Jill Dupleix 
Photo: Jennifer Soo 
Source: The Sydney Morning Herald Recipe Cards

Tofu with Prawns and Snow Peas

This light and healthy Chinese-inspired meal is best served with rice, to soak up the steaming juices.

INGREDIENTS:

• 800g fresh Chinese or silken tofu
• 8-12 small green prawns, peeled
• Knob of ginger, finely shredded
• 1 mild red chilli, finely sliced
• 2 spring onions, finely chopped
• 250g snow peas
• 1 tbsp sesame oil
• 3 tbsp soy sauce

METHOD:

Break the tofu into large pieces and place in a shallow heatproof bowl. Add the prawns and scatter with ginger, chilli and spring onions. Trim the snow peas and cut in half lengthwise, on the diagonal, then toss in sesame oil.
Steam the tofu and the snowpeas in separate dishes over simmering water for 10 minutes. Drizzle the tofu and prawns with soy and a little extra sesame oil, and serve with the snow peas.

Serves 4

Chef: Jill Dupleix 
Photo: Natalie Boog 
Source: The Sydney Morning Herald Recipe Cards

Chocoholic Brownies

I came across this delicious recipe recently while browsing for new things to try - doesn't it look scrummy?

INGREDIENTS:

• Your favourite brownie recipe
• 3 large chocolate bars
• Ice cream (optional)

METHOD:

Line a 9x13 pan with foil. Make your favorite brownie recipe (or even a mix), and put half the batter in the pan.

Unwrap 3 large chocolate bars and lay them on top of the batter.

Spread remaining batter on top and bake as per recipe instructions.

Serve with a scoop of ice cream!

Chef: Paula from Pamabella's Passions