Pork Mince with Spicy Beans

Stirfry beans with spicy pork mince recipe - The Cooks Pantry

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.

Related Recipes

Spanish Chorizo Traybake

Spanish Chorizo Traybake

Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Print Friendly, PDF & Email
TCPS01-Group-Pic-v02-min

Subscribe now to get all our latest updates and recipes

Thanks for subscribing! Keep an eye out on your inbox