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!
- 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
Prepare the green beans, lightly cook in boiling water, then rinse under cold running water.
Drain the beans, pat-dry and cut diagonally into easy-to-eat pieces.
Finely chop the leek/spring onion, ginger and garlic.
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.
Add the green beans, then add soy sauce to taste.
Continue to cook until the beans have heated through. Add a little sesame oil to taste