Pork Mince Stir Fry.
It’s not summer anymore. The flip flops, picnic blankets and long evenings outdoors have been replaced with thick jumpers, fires and cosy evenings indoors. This recipe is perfect for such an evening in. Combining a creamy homemade white sauce, with sweet, fluffy mash, and of course whichever fish takes your fancy, and lots of veggies, makes one huge dish of fish pie goodness.
RECIPE
Makes: Enough for 2-3 big bowls
Time to Make: 45 minutes
Difficulty Rating: More effort
INGREDIENTS
200g green beans chopped in half
1-2 tsp sesame oil (or other oil of your choice)
140g pork mince – can substitute for beef mince if you’d prefer
2-3 tbsp soy sauce
2 tsp white wine vinegar or rice vinegar
1 tbsp honey
1 fresh chilli
4 cloves garlic
1 thumb size piece ginger
3 spring onions
1 handful cashew nuts
150g rice noodles per portion
METHOD
Add the sesame oil to a large wok or frying pan before adding the green beans and cooking for a few minutes to add some colour
Add the mince to the pan along with the chopped chilli, garlic, ginger and spring onions, stirring to combine everything and break up the mince
Add the vinegar, soy sauce, honey and cashews, tuning up the heat to cook the meat and bean through and reduce the liquid
Cook the noodles according to pack instructions before stirring through the pork stir fry mix and serving