I love Japanese food especially in the summer as its flavours are light. I have been making this for a long time but realise I haven’t posted the recipe. A great way to use up the plentiful beans at this time of year – and so simple. Serve with plain rice, soba noodle salad or on its own!
Serves 3-4
- 500 g green beans
- 40 g leek or spring onion
- 15 g fresh ginger, peeled and julienned
- 2 garlic cloves, peeled and sliced
- vegetable oil for frying
- 200 g minced pork
- 30-45 ml soy sauce
- fresh or dried red chillis to taste (sliced)
- sesame oil to taste
Method
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Prepare the green beans, lightly cook in boiling water, then rinse under cold running water.
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Drain the beans, pat-dry and cut diagonally into easy-to-eat pieces.
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Finely chop the leek/spring onion, ginger and garlic.
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Put a little oil in a frying pan over a high heat. Add the chopped leek, ginger and garlic, allowing the flavours to infuse in the oil, then add the minced pork and red chilli and stir-fry.
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Add the green beans, then add soy sauce to taste.
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Continue to cook until the beans have heated through. Add a little sesame oil to taste
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