OPEN RANGE PORK MINCE WITH SNAKE BEANS



Ingredients

  • 400g Open Range pork mince

  • 250g snake beans (or fresh green beans)

  • 2 garlic cloves, crushed

  • 1 tsp fresh ginger, crushed or grated

  • 1-2 small red chillies, finely sliced

  • Spring onion – white part sliced thinly, green part in 3cm lengths

  • 2 tsp brown sugar

  • 1 tsp fish sauce

  • 2 tbs oyster sauce

  • 2 tbs soy sauce

  • ½ cup Thai basil leaves, roughly chopped

Method

Heat a small amount of oil in a wok or pan, quickly fry garlic, ginger and the white part of the spring onion.


Add mince and brown, then cook for a further 5 minutes.


Once cooked through, add soy, oyster sauce, fish sauce, sugar and beans and cook for a further 5 minutes (if the mixture is a little dry, you may like to add 1-2 tbs of water).


Just before finishing, throw in the green part of the spring onion and basil leaves, toss through and serve.


Serve with vermicelli noodles, rice or lettuce leaves.

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Stall 55, Adelaide Central Market 44-60 Gouger Street Adelaide 

SA 5000

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