Authentic Asian Sauces
Pork & Bean Stir Fry
What You Will Need
Ingredients
- 600g pork mince
- 4 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 ½ cups white rice
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 red onion, finely chopped
- 4 cloves garlic, crushed
- 1 carrot, grated
- 2 long red chilli, deseeded and finely chopped
- 1 ½ tbsp Lee Kum Kee Black Bean & Garlic Sauce
- 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1½ tbsp cornflour
- 1 cup chicken stock
- 300g green beans, trimmed and halved
- 1 handful basil leaves
- 1 lime, cut into wedges
Made with
Lee Kum Kee products
How to make it
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Mix the pork mince with half of the oyster sauce in a bowl, cover and refrigerate for an hour or longer if possible.
Rinse the rice and cook according to packet instructions. -
Heat a wok or large frying pan over medium-high heat, add the sesame oil and cook the onion, garlic, carrot and chilli for a few minutes, until the onion starts to soften.
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Add the mince and cook until well coloured, breaking up any clumps with a spoon.
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Add the remaining oyster sauce, the black bean & garlic sauce, soy sauce and cornflour dissolved in the stock. Continue to stir occasionally and cook for 8-10 minutes.
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At the same time blanch the beans in salted boiling water for about 2 minutes. Drain well and mix into the pork.
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Divide the rice and pork between plates. Sprinkle with basil leaves and serve with a lime wedge alongside.