Wrinkled charred beans, savoury pork, jasmine rice

$2.18/serving$2.21at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• ground pork350 g
• green bean3 big handfuls (~350 g)
• jasmine rice1 cup
• garlic3 cloves
• ginger1 thumb
• soy sauce2 tbsp
• hoisin sauce4 tsp
• sriracha (optional)2 tsp

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Rest covered off the heat while you cook the stir-fry.

2Prep

• •Meanwhile, trim the green beans and dry them well so the hot oil does not spit.
• •Mince the garlic and ginger.
• •Stir together the soy sauce, hoisin sauce and 2 tbsp water in a small bowl, adding the sriracha if desired.

3Blister the beans

• •Heat 1 tbsp oil in a wok over high heat until it smokes.
• •Add the green beans and let them sit 60 seconds between tosses, 5 to 6 minutes total, until wrinkled and charred in spots.
• •Remove the beans to a plate.

4Pork & sauce

• •Add another 1 tbsp oil to the wok and brown the ground pork hard, breaking it into crumbles, 5 minutes until no pink remains.
• •Add the garlic and ginger and stir-fry 30 seconds until fragrant.
• •Pour in the sauce and return the green beans, then toss 1 minute until everything is glossy.

5Plate

• •Spoon the rice into bowls.
• •Pile the stir-fry over the top.