Photographer: James Moffatt. Stylist: Kate Brown.
Rich and flavoursome pork mince is the star of this stir fry that’s ready in just 30 minutes! Served with crisp green beans and rice, our delicious pork mince stir fry makes a quick and easy weeknight meal. It also happens to be gluten-free, dairy-free and egg-free.
Ingredients
Method
Rinse rice under cold running water until water runs clear; drain well. Add rice to a medium saucepan with the water, cover; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until rice is tender. Stand covered.
Meanwhile, heat half the peanut oil in a wok or large frying pan over high heat; stir-fry beans, in batches, until the skin begins to blister. Remove from wok.
Add remaining peanut oil to wok over a high heat; stir-fry pork for 5 minutes or until browned.
Add green onion, ginger, garlic and coriander stems; stir-fry for 1 minute. Add hoisin, tamari and sesame oil; stir-fry until heated through. Return beans to wok; toss to combine.
Top stir-fry with coriander leaves; serve with rice.
Pork mince stir fry swaps
You can use chicken or beef mince, if you prefer. Feel free to replace the green beans with other vegetables you might have on hand, such as Asian greens, broccoli, asparagus or cabbage.
Stir fry techniques
When stir frying, keep tossing and stirring constantly so that different pieces of the food are being seared on the bottom of the wok at any one time. Keep one hand on the wok handle while the other hand briskly moves the chan (a shovel-like, flat-ended implement traditionally used to move food around a wok) or spatula. Feel free to tilt and move the wok as you need to, to help toss the ingredients.
