Open Range Pork mince with snake beans

A little bit of mince goes a long way with this tasty & healthy asian style dish

400g Open Range pork mince

250g snake beans (or fresh green beans)

2 garlic cloves, crushed

1 tsp fresh ginger, crushed or grated

1-2 small red chillies, finely sliced

Spring onion – white part sliced thinly, green part in 3cm lengths

2 tsp brown sugar

1 tsp fish sauce

2 tbs oyster sauce

2 tbs soy sauce

½ cup Thai basil leaves, roughly chopped

 

 

Heat a small amount of oil in a wok or pan, quickly fry garlic, ginger and the white part of the spring onion. Add mince and brown, then cook for a further 5 minutes. Once cooked through, add soy, oyster sauce, fish sauce, sugar and beans and cook for a further 5 minutes (if the mixture is a little dry, you may like to add 1-2 tbs of water). Just before finishing, throw in the green part of the spring onion and basil leaves, toss through and serve.

 

Serve with vermicelli noodles, rice or lettuce leaves.