Pork Mince and Native Lime Stir Fry
Ground pork and native limes are the two key players in this fast stir-fry, which builds bold flavor through high heat and minimal ingredients. The citrusy bite of native lime cuts through the richness of the pork for a well-balanced result. The whole dish is on the table in under 30 minutes.
Equipment
- 1 Frying pan or wok
- 1 Sharp knife
- 1 Chopping board
- 1 Wooden spoon
- 1 Small bowl
Ingredients
- 2 tablespoons vegetable oil or any neutral oil
- 1 pound pork mince preferably organic
- 1 cup red bell pepper sliced thinly
- 2 cloves garlic minced
- 3 pieces native limes halved
- 2 tablespoons soy sauce low sodium
- 1 tablespoon fish sauce
- 1 cup fresh basil leaves
- 1 cup green beans trimmed and cut into thirds
Instructions
- Heat 2 tablespoons of vegetable oil in a frying pan or wok over medium-high heat until shimmering.
- Add 500 grams of pork mince, stirring with a wooden spoon to break up any clumps, and cook until browned and cooked through, about 5-7 minutes.
- Stir in 2 cloves of minced garlic and 1 cup of sliced red bell pepper, cooking until fragrant, approximately 2 additional minutes.
- Add 3 halved native limes, squeezing gently to release their juice, followed by 2 tablespoons of soy sauce and 1 tablespoon of fish sauce. Mix well.
- Introduce 1 cup of green beans, stirring occasionally, and cook until they are crisp-tender, about 5 minutes.
- Stir in 1 cup of fresh basil leaves just before serving, allowing them to wilt beautifully into the dish.
Notes
For maximum flavor, consider using freshly picked basil and locally sourced pork. If you cannot find native limes, key limes or regular limes can be used, though they won't deliver the same unique tang.
Nutrition
Calories: 387kcalCarbohydrates: 6gProtein: 21gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 82mgSodium: 923mgPotassium: 519mgFiber: 2gSugar: 3gVitamin A: 1682IUVitamin C: 54mgCalcium: 46mgIron: 2mg
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