Yard Long Beans with Kimchi & Pork

Yard long beans are so named for a reason, although you could just use French beans if you prefer. This dish is a quick lunch or supper dish where you can omit the kimchi and szechuan chilli for the kids if required. The ground pork is from Jett Foods where you can enjoy 15% off your first order if you quote Mango Menus.

What you need:

1 tbls coconut oil

500g yard long or French beans

500g ground pork

2 tbls soy sauce or tamari

1/2 teaspoon sesame oil

3 tbs kimchi (omit for children)

1 tsp szechuan chilli in oil (omit for children)

1.5 tsp sugar

Method:

Chop your bean until each is half the length of a pencil. 

Place your pork in a bowl and add 1 teaspoon of sesame oil, 1 tablespoon of rice wine and 1 tablespoon of soy sauce.

Heat up the coconut oil in a frying pan or wok and cook your beans for  4-5 minutes until tender and slightly browned.

Remove the beans from the pan, add a drop of sesame oil then fry your pork mince. Once browned, add the kimchi and stir until fragrant. Add the beans back along with a teaspoon of szechuan chillis in oil, another tablespoon of rice wine and soy sauce, and the sugar.

Stir for a minute or two then serve with brown rice and freshly chopped coriander on top.

Serves 2 adults