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.