Kitchen experiments by Natasha and Becky continue in earnest. Here is the latest entry: Pork with Mixed Green Beans.
2tbsp vegetable or groundnut oil
2 shallots, chopped
225g/8oz pork fillet, thinly sliced
2.5cm/1” piece of root ginger, thinly sliced
2 garlic cloves, chopped
300ml/10oz chicken stock
4 tbsp chili sauce
4 tbsp crunchy peanut butter
115g/4oz fine French beans
115g/4oz frozen broad beans
115g/4oz runner beans, sliced
- Heat the oil in a preheated wok or large frying pan over a high heat.
- Add the shallots, pork, ginger and garlic and stir-fry for 3-4 minute until the pork is lightly browned all over.
- Add the stock, chili sauce and peanut butter and cook, stirring, until the peanut butter has melted. Add all the beans, stir well and simmer for 3-4 minutes, or until tender and pork is cooked through.
- Add Chinese noodles to the mix for 2 minutes before turning the wok off. Serve immediately.
Note: You can use other kinds of beans if you cannot find exactly the ones mentioned in the recipe. You can also use crispy noodles instead of Chinese, if you prefer, in which case you do not need to add them to the mix before serving.