This is a really comforting dish with a good warmth from the chilli bean paste. It works particularly well with pork mince but you could also try it with beef or turkey mince or even soya/Quorn mince.
Serve the chilli bean pork with egg noodles and stir fry vegetables (I like carrots, green beans, sugarsnap peas and pak choi) with garlic and oyster sauce.
|Equipment to have ready
|1 tbsp groundnut oil
|500g pork mince
|1/2 tsp white pepper
|Wok or large frying pan
|1 tbsp ginger, grated
|Teaspoon measure or a teaspoon
|1 clove garlic, finely chopped
|Tablespoon measure or a tablespoon
|3 spring onions, finely chopped and the green part separated
|150g mushrooms or 6 dried shiitake soaked, quartered
|4 tbsp chilli bean paste
|2 tbsp peanut butter
|1 tbsp dark soy
|1 tbsp light soy
|1 tbsp rice vinegar
|250ml approx. chicken stock
|100g frozen edamame
|1 tbsp sesame oil
- Heat the wok until it is smoking hot, pour in the groundnut oil and swirl around.
- In goes the pork mince and white pepper, break up the mince then leave to cook without touching for a few minutes to allow it to brown. Stir occasionally until browned completely and the liquid has evaporated.
- Add the ginger, garlic and white of the spring onion. Cook for a minute, stirring continuously.
- Add the mushrooms and stir fry for a few minutes before stirring through the chilli bean paste and peanut butter.
- Pour in the dark and light soy and rice vinegar and stir through.
- Pour in the chicken stock, stir and bring to the boil. Turn down the heat and simmer for 20 minutes, adding more stock or water if it is boiling dry.
- Tip in the frozen edamame and cook for a few minutes to defrost them.
- Finish by stirring through the sesame oil. Serve with noodles and stir fry vegetables.