I love watching Adam Liaw’s cooking show. His serene smile lights the screen, whilst his gentle voice
guides you through his recipes with grace and calm. Memories of an all too brief visit to Japan
dance in my heart once again. This is my
variation on his Pork and Green Beans recipe and I hope that you love the
simplicity and satisfying flavours of this dish - ready in minutes with minimal preparation.
Preparation 5
minutes
Marinating 15
minutes
Cooking 10
minutes
Serves 4
hopefully with a little left over for lunch the next day
Ingredients
500 gram pork mince
OR Pork and veal mince
Marinate mince for 15 minutes with
1 tablespoon Oyster Sauce NB
more needed later in recipe – see below
1 tablespoon Fish Sauce
(I like MegaChef) NB more
needed later in recipe – see below
½ tablespoon
Sweet Chilli Sauce
1 Vegetable Oil (mince will release a bit of fat)
3 fresh Kaffir Lime Leaves.
Remove the tough central vein and shred very very finely
2 cloves garlic – crushed
1 red chilli – deseeded and very finely shredded (leave out if not a fan)
250 gram young green beans, trimmed and cut to 5cm OR use frozen cut baby green beans
1 tablespoon Oyster
Sauce
1 tablespoon Fish
Sauce
Handful very finely shredded red cabbage OR use
Wombok or white cabbage
Small handful finely shredded carrot
Few halved cherry tomatoes
Few small basil leaves
Squeeze fresh lime juice
Serve with : Steamed
rice or cooked rice noodles
Method
Marinade: Measure sauces
into a medium size bowl. Stir to
combine. Add the mince. With clean hands, knead the sauces into the meat. Set aside for 15 minutes.
Heat the oil in a wok or large frypan.
Add the shredded lime leaves and then add the meat to the
pan.
Brown well and break any lumps of meat that form.
Add the chilli and garlic during the browning of the meat.
Stir through the green beans and cook until still a little
crunchy.
Turn off the heat
Add the shredded cabbage and carrot. Stir through. The remaining heat will wilt
them slightly.
Squeeze over a little lime juice. Perhaps from ¼ of a lime. Taste before adding
more.
Finally add the basil leaves and halved cherry tomatoes.
Taste. Adjust seasonings
if needed.
Serve with steamed rice or rice noodles.
for more information about Adam Liaw adamliaw.com
Enjoy! Colleen
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