Wednesday, April 25, 2012

Pork Mince & Green Bean Stirfry

We eat a lot of asian food, it's not that we don't like and appreciate other cuisine types it just ends up that way. Most days as a meal time approaches one of will ask 'Asian or Non?' Asian wins probably more than it's fair share.  It might be the quick prep and cooking times, the flavour packed dishes or the light feel that most dishes have, whatever the reason it has always been something I've cooked a lot of. Over time I've built up a fair repertoire of dishes from stir frys to currys, they've been adapted over time to suit growing skill and changing preferences. I'd guess that none of them are traditional in the slightest but adaptation is the fun of cooking.

The dish above is a fairly recent addition. I started messing around with it about mid way through last year and have been tweaking it since. It's inspired by a Sichuan dish of green beans with pork mince which I often find served as a side at Northern Chinese places where the mince plays more of a supporting role to the beans. I turned it into more of a stir fry by merging it with one of my favorite sauce mixes and increasing the amount of mince. The result is a dry stir fry which still has quite a high vegetable to meat quotient. It's also a new favourite for dinner.

Pork Mince & Green Bean Stirfry
Serves 4

250 grams pork mince
4 handfuls green beans (sliced into 2cm pieces)
4 lrg garlic cloves (sliced)
4 shallots (sliced)

1/2 tsp sesame oil
3 tsp dark soy
5 tsp light soy
4 tsp oyster sauce
1/2 tsp ground black pepper
1/4 tsp chilli powder

Mix together the sauce ingredients in a small bowl. In a wok, fry garlic and shallots until shallots are wilted and garlic is beginning to brown. Add pork mince, trying to break up the mince as much as possible, and fry until cooked through. Add sauce and bean and fry until sauce is completely absorbed and beans are cooked to your liking.

Serve with steamed rice.

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