Ginger Pork & Green Bean Stir-Fry
Ginger Pork & Green Bean Stir-Fry
- Soy
- Molluscs
- Gluten
- Peanuts
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Sesame
- Milk
- Soy
This stir-fry coats pork mince with an addictive mix of classic Asian sauces, ginger and garlic for an easy and flavourful bowl. Served with fragrant jasmine rice and a scattering of roasted peanuts, it's ten times better than takeaway!
Ingredients
1 packet
jasmine rice
1 bag
green beans
1 unit
carrot
1 unit
onion
3 clove
garlic
1 unit
fresh chilli
1 knob
ginger
1 packet
pork mince
1 sachet
kecap manis
(Contains: Soy)
1 tub
oyster sauce
(Contains: Molluscs)
½ unit
lime
1 packet
roasted peanuts
(Contains: Peanuts May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Soy, Gluten)
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Slice the lime (see ingredients list) into wedges. Thinly slice the long red chilli (if using).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans and carrot and cook until tender, 3-4 minutes. Transfer to a plate.
Return the pan to a high heat with a drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, ginger and long red chilli (if using). Cook until fragrant, 1 minute.
Return the green beans and carrot to the pan. Add the kecap manis, oyster sauce, soy sauce, water (for the sauce) and a generous squeeze of lime juice. Cook, stirring, until well combined, 1 minute.
TIP: If the mixture is a little dry, add a splash more water.
Divide the jasmine rice between bowls. Top with the ginger pork and green bean stir-fry. Garnish with the roasted peanuts. Serve with any remaining lime wedges.
