Post by braided-rug on Jul 28, 2006 11:31:04 GMT 10
Chinese stir-fried pork mince with beans
POINTS® value | 5.75
Servings | 4
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Moderate
light meals | Stir-fried minced meat is a classic Chinese and Thai dish. The Thai version uses minced beef, not pork, and it is a lot more sweet and spicy than the Chinese one. If you want to reduce the POINTS value even more, then omit the rice and serve in lettuce leaves, like san choy bau.
Ingredients
2 clove garlic, crushed
1 whole fresh red chilli, deseeded, finely sliced
10 g fresh ginger, (1 tbs), finely julliened
2 tsp peanut oil
400 g lean pork mince
3 individual spring onions, (white part only), finely sliced
2 tsp brown sugar
2 tbs soy sauce
2 tbs oyster sauce
250 g fresh green beans, (preferably snake), cut into 5cm, lengths steamed
30 g roasted unsalted peanuts, chopped
1 g fresh basil, (preferably Thai)
2 cup cooked white rice
Instructions
Combine garlic, chilli and ginger in a small bowl.
Heat a non-stick wok or large frying pan over high heat. Add oil and heat until smoking. Add half of the pork mince and stir fry, breaking up any lumps, until brown. Remove and set aside. Reheat wok and cook remaining pork until well browned.
Add spring onions and chilli mixture and stir fry for 1 minute. Add cooked pork mince, sugar, soy sauce, oyster sauce and 2 tbs water. Allow to cook for 2 minutes or until sauce has reduced a little. Add beans, peanuts and half of the basil. Stir fry for a further minute.
Serve onto a platter immediately and sprinkle with remaining basil leaves. Accompany with cooked rice.
Notes
If you can't find snake beans, use ordinary green beans; they will taste just as good. Also, standard basil works just as well in this dish, so if you can't find the Thai variety, don't despair.
From: www.weightwatchers.com.au/food/rcp/index.aspx?recipeid=13051
POINTS® value | 5.75
Servings | 4
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Moderate
light meals | Stir-fried minced meat is a classic Chinese and Thai dish. The Thai version uses minced beef, not pork, and it is a lot more sweet and spicy than the Chinese one. If you want to reduce the POINTS value even more, then omit the rice and serve in lettuce leaves, like san choy bau.
Ingredients
2 clove garlic, crushed
1 whole fresh red chilli, deseeded, finely sliced
10 g fresh ginger, (1 tbs), finely julliened
2 tsp peanut oil
400 g lean pork mince
3 individual spring onions, (white part only), finely sliced
2 tsp brown sugar
2 tbs soy sauce
2 tbs oyster sauce
250 g fresh green beans, (preferably snake), cut into 5cm, lengths steamed
30 g roasted unsalted peanuts, chopped
1 g fresh basil, (preferably Thai)
2 cup cooked white rice
Instructions
Combine garlic, chilli and ginger in a small bowl.
Heat a non-stick wok or large frying pan over high heat. Add oil and heat until smoking. Add half of the pork mince and stir fry, breaking up any lumps, until brown. Remove and set aside. Reheat wok and cook remaining pork until well browned.
Add spring onions and chilli mixture and stir fry for 1 minute. Add cooked pork mince, sugar, soy sauce, oyster sauce and 2 tbs water. Allow to cook for 2 minutes or until sauce has reduced a little. Add beans, peanuts and half of the basil. Stir fry for a further minute.
Serve onto a platter immediately and sprinkle with remaining basil leaves. Accompany with cooked rice.
Notes
If you can't find snake beans, use ordinary green beans; they will taste just as good. Also, standard basil works just as well in this dish, so if you can't find the Thai variety, don't despair.
From: www.weightwatchers.com.au/food/rcp/index.aspx?recipeid=13051