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.