Rice wine pork mince with beans, mushrooms and egg fried rice


The day I discovered pork mince was an important one. I don’t remember when exactly it was, but I know that it changed my view of mincemeat entirely. It is much lighter than beef mince, and it is also less oily, making it ideal for a light meal. The first dish I made with pork mince was lettuce wraps (a delicious, healthy way of going carbless), and a few weeks ago I decided to experiment a little with this tasty meat, with great results!

This dish was made on a weeknight and was surprisingly simple and delicious (my favourite kind of dinner!). I got the beans and mushrooms from the vegetable stall outside my house – a much cheaper option that also lets me get exactly the amount I want. They know me by now and always greet me with a smile. Then again, I buy a box of strawberries every 2-3 days, so they are smiling for a reason!

Back to the pork. It has all the standard Asian sauces in it, so if you haven’t bought them yet, make your way to an Asian supermarket! It’s completely worth it. The overarching flavour in this dish is the rice wine, and it is divine! Because I cut the beans in very small pieces, this dish was cooked a lot more quickly – I highly recommend doing the same unless you strongly prefer large pieces.

Serves 2-3 people

  • 4 large cloves garlic, finely chopped
  • 2.5 inches ginger, peeled and finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp chili oil
  • 1 tsp vegetable oil
  • 500g pork mince
  • 100g green beans, ends trimmed and chopped into small rounds
  • 6 oyster mushrooms, chopped into small pieces
  • 5 tbsp white wine
  • 5 tbsp rice wine
  • 100ml chicken stock
  • 1.5 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 1tsp sugar
  • Dash of black pepper
  • Generous squeezes of sriracha

Heat the sesame, chili and vegetable oil and fry the garlic and ginger for a few minutes until fragrant. Then add the pork and stir fry until it is around half cooked. Add the beans and mushrooms and stir before adding the white wine, rice wine, chicken stock, oyster sauce, soy sauce, sugar, pepper and sriracha. Let simmer until the pork is fully cooked, stirring occasionally. Top with more sriracha if desired!

Egg fried rice: Simply take day-old white rice and fry it in a bit of sesame oil. Push the rice aside and make a hole in the middle of the pan, crack 2 eggs into it and stir everything up with a bit of soy sauce. Serve!