Chinese pork stir fry packed with greens, beans and a punch of flavour. Switch out the pork mince with soft scrambled tofu for a vegetarian option!
DESCRIPTION
Soak rice for 2-24 hrs or rinse until water runs clear. Cook in rice cooker or using absorption method.
In a pan or wok heat peanut oil and add beans. Cook until slightly brown on the outside.
Once beans have coloured add in mince or tofu and cook through before adding minced ginger, garlic, chilli, tamari, coconut sugar and sesame oil. Mix through until mixture is slightly caramelised.
Chop Asian greens of choice and spring onion and add along with bean sprouts, to the mixture. Cook for further 5 minutes.
Serve mince/tofu and greens on top of rice.
INGREDIENTS
1 tbsp Peanut Oil 1 ½ cups green beans 500g pork mince – can also use chicken, beef or scrambled soft tofu 4 garlic cloves – minced/finely chopped 2 tsp ginger minced 1 long red chilli 2 tbsp Organic Tamari Soy Sauce 1 tbsp Organic Sesame Oil - Extra Virgin 1 tsp Organic Coconut Sugar ½ cup bean sprouts ½ cup edamame beans – frozen 1 cup Asian greens of choice (choy sum, bok choy, Chinese broccoli) 5 spring onion stems 1 cup Organic Brown Rice
Method
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