Thai pork mince
Ingredients
•
1 tbsp oil
•
1 x 500g pork mince
•
1 red pepper, deseeded and sliced
•
250g chestnut mushrooms, quartered
•
2 tablespoons from a jar of Thai base paste
•
2 tablespoons corn flour
•
300ml chicken stock
•
1 tablespoon Thai fish sauce
•
400g pack beansprouts, rinsed
•
juice of 1 lime
•
2 tablespoons chopped coriander leaves
Method
1.
Heat the oil in the electric fry pan.
2.
Add the pork mince and stir-fry until cooked. Ensure it is broken up and not in clumps.
3.
Add the red pepper, mushrooms and Thai base paste and stir fry for a further 2 minutes
4.
Mix in the corn flour and stir.
5.
Add the chicken stock and Thai fish sauce.
6.
Lower the heat and simmer uncovered for 10 minutes.
7.
Add the bean sprouts to a serving plate.
8.
Stir the lime juice into the pork mince.
9.
Add the pork mince to the bean sprouts on the serving plate.
10.
Serve with rice or an Asian salad.
11.
Stir the lime juice into the pork mince.
