Spicy green beans with pork

Green beans are nutritious vegetables that can be eaten at will without guilt… provided they do not drown in butter! Here is an idea of healthy dish with green beans: a simple, tasty and slightly spicy recipe!

Ingredients for 1 person

  • 100 g of ground pork
  • 200 g of fresh green and / or yellow beans
  • 50 g of onions
  • 2 teaspoons of olive oil
  • 1 teaspoon of dried garlic
  • 1 teaspoon of ground ginger
  • ½ teaspoon of chili powder
  • ½ teaspoon of fine sugar
  • 2 tablespoons of soy sauce
  • 1 pinch of salt

Directions

Step 1:

Wash the green beans, drain, and cut both ends by hand or with a knife.

Step 2:

Boil a pan of water. When the water is boiling: add salt then dump the green beans in.

Did you know? The water must be salted to limit the leak of mineral salts contained in the vegetables to the cooking water. To better preserve these minerals, you can steam the beans in a pressure cooker or pressure cooker.

Put a lid on the pan and cook for 20 minutes in simmering water.

At the end of cooking, drain the beans in a colander.

Step 3: while cooking green beans

  • In a frying pan, heat a teaspoon of oil and brown the ground pork. Stir regularly until all pieces are golden brown. At the end of cooking, put the pork in a plate. Set aside .
  • Cut the onion into small cubes. Set aside.

Step 4:

In the pan used for cooking pork, put a teaspoon of oil, cooked green beans and onion. Mix.

Fry over medium-high heat (8/10 power), stirring constantly, until the skin of the beans begins to brown (5-8 minutes).

Step 5:

Lower the power of the fire (power 3/10), then add all the other ingredients: grilled pork, garlic, ginger, chili powder, sugar and soy sauce. Mix

Taste and rectify the seasoning if necessary: ​​add soy sauce if you want to salt more, add chili powder if you want a spicier dish, add a little water if your dish is too salty or too spicy to your taste.

Put a lid on the pan and continue cooking on low heat (3/10) for 5 minutes.

Serve hot.

To have a complete meal: serve this dish with rice (100 to 200g per person).

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