A few days ago I shared my review of Everyday Harumi by Harumi Kurihara. Kurihara is one of Japan’s most well known cookery book writers and TV cookery show presenters and also runs a chain of home ware shops and cafes, and publishes a quarterly recipe magazine. To write Everyday Harumi, she spent time living, shopping and cooking in England all the better to ensure that the recipes were achievable for British cooks.
We have made her delicious green beans with minced pork a few times and love the balance of flavours and textures. It’s quick and simple to cook and a small amount of meat goes a long way, so it’s perfect if you’re trying to reduce the amount of meat you eat.
Green Beans with Minced Pork
This dish is something of a tradition in my household. It is easy to prepare, only needing soy sauce for seasoning, and makes use of wonderful ingredients like ginger, garlic and Japanese leeks. It is a great dish that can be rustled up quickly if guests drop in unexpectedly. I usually serve it with white rice and if there are any leftovers, they don’t last long in our house.
- 500 g green beans
- 40 g leek
- 15 g fresh ginger , peeled
- 8 g garlic
- vegetable oil for frying
- 200 g minced pork
- 30-45 ml soy sauce
- fresh or dried red chillis to taste (sliced)
- sesame oil to taste
Prepare the green beans, lightly cook in boiling water, then rinse under cold running water.
Drain the beans, pat-dry and cut diagonally into easy-to-eat pieces.
Finely chop the leek, ginger and garlic.
Put a little oil in a frying pan over a high heat. Add the chopped leek, ginger and garlic, allowing the flavours to infuse in the oil, then add the minced pork and stir-fry.
Add the green beans, then add soy sauce and red chilli to taste.
Continue to cook until the beans have heated through. Add a little sesame oil to taste and serve with hot white rice.
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Recipe extracted from Everyday Harumi with permission from Conran Octopus. Everyday Harumi by Harumi Kurihara is published by Conran Octopus.