Pork & Green Bean Stir Fry

  • 10min prep
  • 20min cook
  • 4 Servings


  • 1 ⅓ cups jasmine rice

  • 2 cups water tablespoons peanut oil

  • 300g green beam, cut into 5cm lengths

  • 500g minced pork

  • 3 green onions (scallions), sliced

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, chopped

  • 1 tablespoon finely chopped fresh coriander stems

  • ¼ cup gluten-free hoisin sauce

  • 1 tablespoon tamari

  • 1 teaspoon sesame oil

  • ⅓ cup fresh coriander


  • Rince rice, drain well. Add rice to a medium saucepan with the water, cover; bring to the boil. Reduce heat to low, cook for 10 minutes or until rice is tender. Stand covered.

  • Meanwhile, heat half the peanut oil in a wok 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.