Chinese-Style Green Beans and Pork

Sauce: Stir the cornflour with 1 tablespoon of the cooking wine until smooth then combine with the remaining wine, soy and sugar. Set aside.

Vegetables: Heat 1 tablespoon each of the oils in a large sauté pan and when very hot, cook the green beans and capsicum in batches until blistered and crisp/tender – about 2 minutes. Take care as the beans will spit. Remove and drain on kitchen towels.

Pork: Combine the 3 sauces and set aside. Wipe out the vegetable pan with a kitchen towel. Add 2 teaspoons more of each oil to the hot pan. Add the garlic, ginger and spring onions and cook for 2 minutes until fragrant. Add the mince and using a wooden spoon, break up the meat so there are no big lumps or traces of pink meat, stirring constantly for about 5 minutes.

Add the sauces and cook for 3 minutes, stirring constantly. Give the cornflour sauce a stir then tip into the pan. Bring to the boil and cook vigorously until thick and glossy, about 3 minutes. Stir in the beans and capsicum.

To serve: Spoon over noodles or rice and top with nuts, chilli sauce if desired, and the sliced spring onions tops. Serves 4.