Pork & Green Bean Stir Fry

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.