Today I made this for lunch and shared with a colleague the inspiration came from a recipe I tried from my weekly Gousto box, this simple recipe is full of flavour and delivers on many levels, the crunch of the green beans gives a interesting contrast of texture and has a good mouth feel. The Gousto recipe states Pork, but as I am not that keen on the swine, I decided to substitute Turkey mince instead, it worked equally as well and as my recipient stated it was bang tasty and tasted like Wagamama’s firecracker chicken. Karren I will have to take your word for that.
This one of the fabulous dishes from Gousto and one I will try again, totally beautiful tasty and stunning.
So here goes;
Ingredients
• 2 garlic cloves
• 15g fresh root ginger
• 1 red chilli
• 80g sugar snap peas
• 250g British Turkey breast mince
• 40g hoisin sauce
• 80g trimmed fine green beans
• 10g sesame seeds
• 1 tsp soy sauce
Method
1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
2. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Cut the green beans in half
3. Cut 2 large pieces of tin foil and lay the green beans, ginger nd sugar snap peas in the middle of them (doubling up prevents leakages!)
4. Add 1 tbsp [2 tbsp] cold water and scrunch the edges up to form a tightly sealed parcel
5. Put the parcel on a baking tray and put the tray in the oven for 10-15 min or until cooked – these are your ginger greens
6. Meanwhile, add the basmati rice and 250ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked.
7. Once cooked, remove from the heat and keep covered until serving
8. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.
9. Once hot, add the pork mince and cook for 4 min or until browned, breaking it up with a wooden spoon as you go.
10. Peel and finely chop (or grate) the garlic
11. Finely slice some of the red chilli into rounds and set them aside for garnish
12. Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
13. Once browned, add the chopped garlic and chopped chilli (can’t handle the heat? Go easy!) to the pork mince and cook for 1 min
14. Add the hoisin sauce and soy sauce, and cook for a further 2-3 min or until the sauce becomes sticky and the pork is cooked through – this is your spicy hoisin pork .
15. Once done, remove the parcels from the oven and drain away any excess water
16. Add the ginger greens to a bowl, then add the sesame seeds and season with a pinch of salt and stir to combine – this is your ginger & sesame veg