I always have some free range pork mince in the freezer ready to make up a batch of pot sticker dumplings or last minute party sausage rolls. Last week I was home early and looking forward to spending the new daylight saving hour or two in the garden. I spent the afternoon planting tomatoes, capsicums and basil ready for summer feasting. Forgetting the time is easy when you are deep in gardening mode ! I had whiled away an hour too long and needed a quick make dinner here is the result 😊
It will feed 4 and is quick and easy but very flavoursome.
Black Bean Chilli Pork
400g free range pork mince
3 cups frozen whole baby beans
1 1/2 cups sliced red cabbage
1 cup chopped spinach
4 cloves garlic finely chopped or minced
2 heaped tablespoons fresh grated ginger
3 Tablespoons soy sauce
4 Tablespoons black Bean chilli sauce
2 packets of 200g Udon Noodles
1 red onion slice
1 red chilli sliced seeds in or out
3-4 Tablespoons roasted peanuts
Spray heated frying pan with rice bran oil spray. Add pork mince cook 2-3 minutes then add onion, garlic and ginger and cook until mince is lightly browned. Next add beans and red cabbage cook 3- 4 minutes so cabbage still has a bit of bite and add black bean chilli sauce and udon noodles. When adding the udon noodles gently break apart as you add so you don’t completely break them up into small pieces. Lastly add the spinach and soy sauce and gently stir fry until spinach has wilted and beans and noodles are heated through.
Serve with sliced red chilli and a tablespoon of roasted peanuts sprinkled on top.