Asian Pork Mince
200 calories per serve
cooking oil spray
20g knob of fresh ginger, sliced finely
4 cloves of garlic, crushed
400-500g pork mince
120g green beans, sliced thinly with a bean stringer
4 teaspoons fish sauce
1 1/2 tablespoon kecap manis (or more to taste)
2 fresh long red chillis, sliced thinly
4 tablespoons water
small handful Thai or sweet basil leaves
12 baby cos leaves or packet of rice noodles
Lime quarters to serve
Lightly spray a medium non-stick frying pan with olive oil and heat over a medium heat.Add the shallots, ginger and garlic. Cook covered, for 1 minute.
Increase heat to high. Add pork mince; cook stirring to break up lumps for 5 minutes or until browned. Stir in beans, sauces, chilli and the water. Cook for a further 2 minutes or until beans are tender and the sauce is slightly sticky. Stir in half the basil.
Serve mince in lettuce cups or in a bowl over rice noodles. Either way, top with the remaining basil and serve with lime pieces.