I’m currently livin it up in Maui (and by living it up, I mean taking naps and not letting go of my Kindle while she sleeps) and it’s pure paradise. My days include asking when happy hour starts, saying Aloha and Mahalo beyond the approval levels of usage, losing Monopoly Deal too many times and surrounding myself with corn chips and fish tacos and corn chips and fish tacos alone. What? Everything’s bigger in America. It’s why we’re all meant to leave customs a little heavier, right?
Lucky for my ass and the unusually large soy sauce collection in this AirBnB, I’ve mastered the stir fry to reset my guilt until tomorrow.
Ginger, Pork & Green Bean Stir Fry
Serves 3-4
Ingredients
- Oil
- 1 red onion, diced
- 3 cloves of garlic, crushed
- 2-3 tbs finely diced fresh ginger – around 1 large chunk
- Handful of fresh coriander – root & leaves
- 500g pork mince
- 2tbs soy sauce
- 2tbs fish sauce
- 2tbs kecap manis – sweet soy
- 1teaspoon brown sugar
- Juice from 1 lime
- Handful of green beans, chopped
- Garlic chives or spring onion to serve – optional
Method
Only start this recipe once you have chopped of your veg and herbs. If you’re serving this with rice, put it on the cook now.
Heat a couple of tbs of oil in a large wok then add your onion, garlic, ginger and coriander root. Stir fry around for a couple of minutes or until your kitchen starts to smell good then add the pork mince. Break down the mince as it browns and keep the heat super high then once it’s looking good, add the sauces, sugar and lime juice.
Finish off with the green beans and coriander leaves stirring around for another minute (you want the beans still crunchy) then if using, top with spring onion and/or garlic chives.
Kitchen notes...
If porks not your jam then chicken mince will work well here also. Feel free to add broccoli, snap peas or baby corn to the mix for an extra veg boost.