Thai Pork with Green Beans

This is a tasty one to which the Vietnamese mint gives an interesting twist. It is good for entertaining as all the various components can be prepared well before hand and kept in the fridge, and when the time comes it can all be put together very quickly. As ever, this list of ingredients is designed for two people, but you can always double it for four, and if you want to bulk things out a bit, simply add some chopped cauliflower florets, broccoli florets, spring onion, and/or cabbage, and a bit more water for the sauce.



¼ cup olive oil.

1 tsp Thai fish sauce.

2 tblsp light soy sauce.

1 dried chilli, deseeded and finely chopped [or to taste].

1 thumb-sized knob of fresh ginger, peeled and finely chopped.

Salt to taste.

300g pork fillet, trimmed and finely sliced.

2 cups chopped spinach.

½ cup chopped Vietnamese mint.

1 tblsp light soy sauce.

1 tblsp raw sugar.

Juice and zest of a lemon.

2 cups green beans, trimmed and sliced.

1 red capsicum, seeded and diced.

1 ½ cups water.



Mix the oil, fish sauce, soy, chilli, ginger and salt together. Place the meat in a small bowl, mix in the oil mixture until the meat is fully covered, cover and set aside in a cool place for 2-3 hours. Stir from time to time. Place the spinach and mint in a bowl. Mix the soy, sugar and lemon juice together and stir through the spinach mixture. Cover and set aside in a cool place for 2-3 hours. Stir from time to time. Bring a small pot of salted water to the boil and blanch the beans. Drain and place in a bowl with the capsicum. Cover and set aside.



Place a wok or sauté pan over a hot flame and stir fry the meat until done to taste. Add the spinach mixture and stir fry for 1 minute then add the beans and capsicum. Chow around for a further 1 minute until everything is thoroughly combined then add the water. Bring to the boil, reduce the heat to a simmer and cook for another 4-5 minutes. Serve immediately.


Serve with: Noodles [I use Japanese Udon noodles].


Serves: 2.

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