One of Michael’s colleagues follows Scott’s Food Rocks on Instagram (instagram.com/scottsfoodrocks/ if you were wondering…) and has sent him home with some very positive feedback about some of the food I make, so thank you to Catherine for all of that 🙂
However I was also given a challenge – make something that uses Runner Beans to help her to use up the traditional summer glut. I’ve not grown runner beans since I was a child, but I do have memories of them appearing on the side of almost every plate of food for weeks on end to save wasting them. Let’s face it there are only so many times you can offer them to friends and family before you have to accept that you’re just going to have to eat them yourself.
I didn’t have anything immediately to mind then remembered that I had found a recipe a few weeks ago for a Pork and Green Bean stir fry and decided that I should see if Runner Beans made a suitable substitution. Turns out they do…
Pork with Garlic, Aubergines and Green Beans
- 250 g Minced Pork
- 2 tsp Vegetable Oil
- 2 cloves Garlic, crushed
- 1 medium Onion, sliced
- 0.5 medium Aubergine, cut into slices and quartered
- 1 Red Pepper, cut into strips
- 100 g Green Beans or Runner Beans, cut into 3-4 cm pieces
- 3 tbsp Soy Sauce
- 1 tbsp Light Brown Sugar
- 0.5 tsp Chilli Flakes
- Handful fresh Coriander, chopped
Heat a large skillet or frying pan over a medium high heat. Add the minced pork and brown all over, making sure to break up any large chunks. When no pink remains transfer to a plate.
Return the pan to a medium heat then add the oil before the garlic and onion. Sauté until softened and just starting to caramelise.
Increase heat to medium-high then add the aubergine and red pepper before stir-frying for a further 2 to 3 minutes.
Meanwhile, mix the soy sauce, brown sugar and hot sauce in a small bowl before adding to the skillet along with the pork and the green beans. Continue until the pork is cooked through, whilst making sure the beans retain their crunch.
Top with coriander and serve immediately over freshly cooked rice or stir through noodles (as I did in the photo above).