with green beans and coriander
This Thai-inspired pork stir-fry is our take on a classic Pad Krapow Moo. The tender green beans add some welcome vibrancy while the chilli and ginger provide a bit of bite.
Allergens
Utensils
Tags
Chilli
1 unit(s)
Rice
150 grams
Soy Sauce
1 sachet(s)
Garlic
1 unit(s)
Lime
1 unit(s)
Green Beans
150 grams
Onion
1 unit(s)
Ginger
1 unit(s)
Coriander
5 grams
Pork Loin Steak
300 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Trim and halve the green beans.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Zest, then cut lime into thick wedges. Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways then discard the core and seeds. Finely chop.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, place a medium pan over medium-high heat with a drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Once the oil is hot, fry the pork until browned, 2-3 mins each side.
- Reduce heat to medium and fry for 4-6 mins, turning every 2 mins.
- Once cooked, remove from the pan. Cover to keep warm and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the green beans.
- Fry until just cooked through but still crisp, stirring occasionally, 4-5 mins.
- Add the onion, garlic, ginger and chilli (use less if you don't like spice) to the pan along with 1 tsp sugar (double for 4p).
- Cook until fragrant, stirring often, 1-2 mins.
- Stir in lime zest, soy sauce and 25ml water (double for 4p).
- Cook for 1 min, stirring often.
- Fluff up the rice with a fork.
- Divide rice and pork between plates.
- Serve with the stir-fried veg, drizzling over any sauce remaining in the pan.
- Garnish with a sprinkling of chopped coriander.
- Serve lime wedges alongside.
509
kcal
Energy (kcal)
2129
kJ
Energy (kJ)
4.3
g
Fat
1
g
of which saturates
76.4
g
Carbohydrate
6.9
g
of which sugars
0
g
Dietary Fiber
41
g
Protein
0
mg
Cholesterol
1.85
g
Salt
