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Friday, 29 July 2011

Recipe: Asian pork mince stir-fry

I call this dish "Asian" as it has definite Asian influences (soy, coriander, cashews) but I doubt it's very authentic... however it is a bowl of yumminess!
Om nom nom!!

It's my 5 yr old niece's favorite dinner, makes great leftovers, is SUPER quick to make and is such an easy dish to modify! If you don't have green beans, use carrots or water chestnuts or add all three to bulk out the dish. Don't like fresh coriander? I won't judge you... ok maybe a little... use fresh basil, or thai basil. You get the idea!

This also makes a great filling for San Choi Bow, Spring Rolls or an Asian Omelette - if you're not sure how to make these dishes, I promise I'll post details in the very near future!

500gr Pork mince
2 tbsps sesame oil
3 spring onions, finely sliced
2 clove(s) fresh garlic, crushed
1 tbsp fresh ginger, finely chopped
Fresh chilli (as much as you like, or none for kiddies) deseeded, finely chopped
1/4 c soy sauce
1/4 c oyster sauce
1/2 c water
1/2 chicken stock cube
2 tsps brown sugar
300 g green beans, cut into 2cm lengths
Small handful roasted cashews, chopped
Small handful fresh coriander, chopped
Cooked rice to serve

- If you haven't got cooked rice, get this going first as it will generally take the longest to cook.
- Make sure everything is chopped and ready to go - you should be able to get this to the table in 10-15 minutes!
- Combine soy sauce, oyster sauce, water, stock and brown sugar in a bowl and set aside for later.
- Heat a large frying pan over medium to high heat.
- Add oil and heat until smoking.
- If your frying pan is big enough, crumble all the mince into it and cook for a few minutes, breaking up lumps as you go. You want to brown the mince all over. (If your pan is small, do this in batches)
- Remove the mince from the pan and set aside.
- Reheat the pan and cook the spring onions, garlic, ginger and chilli for 1 minute.
- Add beans and stirfry for 2 minutes.
- Add cooked mince and sauce mixture and allow to cook for 2 minutes or until sauce has reduced and thickened a little.
- Add cashews and coriander, mix well and you're done!
- Serve immediately with cooked rice.

NOTE: I've noted this recipe as Gluten-Free, but you MUST check your labels to ensure this, every product is different and some manufacturers are sneaking gluten into their products.

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