Pork & green bean stir-fry

Cooking Meat Pork & green bean stir-fry

Cooking meat and vegies together in your wok means this pork meal isn't just quick to make, but the washing up is easy, too.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat the wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until brown. Transfer to a plate. Repeat with the remaining pork, reheating the wok between batches.
  2. Add the curry paste to the wok and stir-fry for 30 seconds or until aromatic. Add the beans and toss to coat. Add the stock and simmer, tossing occasionally, for 5 minutes or until the beans are bright green and tender crisp.
  3. Add the pork, lime leaves, soy sauce, fish sauce and sugar. Cook, tossing occasionally, for 2-3 minutes or until the sauce boils and thickens. Stir in the basil.
  4. Divide the rice and stir-fry among serving dishes. Top with extra basil. Serve with lime wedges, if desired.

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1 tbsp peanut oil
600g pork scotch fillet steaks, thinly sliced across the grain
2 tsp green curry paste
150g green round beans, trimmed
125ml Massel chicken style liquid stock
3 fresh kaffir lime leaves, centre veins removed, finely shredded
1 tbsp soy sauce
1 tbsp fish sauce
2 tsp brown sugar
1 cup loosely packed fresh basil leaves
Steamed white rice, to serve
Fresh basil leaves, extra, to serve
Lime wedges , to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Challenging
Serves
4 people
Method
Baking
Category
Meat
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