Lemon and garlic green beans
With Peking Pork Chops
Sweet and sour sticky green beans roasted in lemon and garlic served with Peking Pork Chops.
2 packets KR Castlemaine Fresh Pork Peking Pork Chops
500g green beans, tails trimmed
6 small red chili (optional)
3 Tbs vegetable oil
1/2 lemon, halved and very thinly sliced
2 garlic cloves, thinly sliced
2 tsp minced ginger
1 tsp chili paste, optional
1 tsp sugar
peking Pork Chops method
Cook using cooking instructions on the back of product packaging.
green beans method
Preheat oven to 250C.
Heat 2 Tbs vegetable oil in a medium frypan or wok over medium heat, add lemon and garlic slices and sauté until softened and slightly browned.
Add ginger and chili (if using) and sauté until aromatic. Set aside.
Toss green beans and whole chili (if using) in a bowl with 1 Tbs vegetable oil. Place in a single layer on a baking paper lined tray. Cook for 5 minutes, or until beans and chili are blistered and lightly charred.
Reheat the lemon mixture over medium heat, add the beans, sugar and season to taste with sea salt. Serve garnished with coriander leaves.
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