Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Authentic fried riceI'm going to attempt to unravel the myth of cooking fried rice for you. Because we all know that the fried rice you get from the local take away can never be recreated at home. Or can it?
Spicy dry-fried snake beans and pork
Photography: Joshua Dasey
- 1 tablespoon malt vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornflour
- 2 tablespoons peanut or rice bran oil
- 500g snake beans, cut into 8cm lengths
- 2 large garlic cloves, crushed
- 1 green onion (shallot), chopped
- 1 tablespoon grated ginger
- 300g pork mince
- 1 teaspoon chilli bean paste
- steamed rice, to serve
Combine vinegar, soy sauce, cornflour and 2 tablespoons water in a small bowl. Set aside. Heat half of oil in a wok on high. Stir-fry beans for 6-8 minutes, until browned. Transfer to a bowl.
Heat remaining oil on high. Add garlic, green onion and ginger and stir-fry for 1 minute, until fragrant. Add pork mince and chilli bean paste and stir-fry for 2 minutes, until pork is cooked.
Return beans to pan, add vinegar and soy sauce mixture and stir-fry for another minute. Serve with steamed rice.