RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 1 tablespoon Cobram Estate Light Extra Vigirn Olive Oil
• 200g green beans, trimmed
• ½ brown onion, diced
• 1 tablespoon ginger, julienne
• 1 long red chilli, sliced
• 2 teaspoons Lee Kum Kee Pure Sesame Oil
• 500g Coles pork mince
• ¼ cup Lee Kum Kee Oyster sauce
• 1 tablespoon LKK chili garlic paste
• 2 teaspoons corn flour

METHOD :

• Heat the olive oil in a large frying pan or wok over a medium/high heat.
• Stirfry the beans for 4-5 minutes, or until tender and the skins are blistered.
• Remove beans from the pan and place pan back onto a high heat.
• Add in the onion, ginger, chili, sesame oil and pork mince. Cook, breaking up for 6-8 minutes, or until the pork is cooked. Add in the oyster sauce, chili garlic sauce and stir through. Mix the corn flour with 1/3 cup of water and pour into the pan along with the reserved beans.
• Toss for 1 minute, or until the cornflour has thickened and the sauce is glossy. Scatter with sesame seeds and serve.