Snake beans & chilli jam mince

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One dish I always order when I go to yum cha is the asian beans and with mince. This is somewhat inspired by that dish but super easy for a quick weeknight meal and the use of chilli jam paste is amazing.

Snake beans & chilli jam mince

Cooking Time: 15 minutes | Servings: 4 people


450 grams snake beans
700 grams pork mince
4 cloves or garlic, crushed
1/4 cup chilli jam paste
1 tablespoon grated ginger
3 tablespoons oyster sauce
1 teaspoon salt
1/2 teaspoon ground white pepper
Rice bran oil
Coriander leaves to garnish


  • In a bowl place pork mince, garlic, chilli jam, ginger and oyster sauce. Mix well and set aside.
  • Place a large wok or non stick pan on medium with 1 tablespoon of rice bran oil and cook beans for 3 minutes, tossing. Remove and set aside on a large platter.
  • In the same wok/pan on medium heat, add in the marinated mince mixture and brown, breaking up any lumps, approximately 5 minutes.
  • Once mince cooked through, spoon over snake beans on platter and garnish with coriander leaves.
  • Serve with boiled rice.


Tips & Substitutions:

  • Replace pork mince with chicken mince.
  • Regular green beans would work well if you cannot find snake beans.
  • If you would like a non chilli option, omit chilli jam paste.
  • You can replace chilli jam paste with 2 tablespoons of hoisin sauce or for a sweeter touch ketchup manis (sweet soy sauce)

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