Black bean pork and cucumber
A simple dinner of black bean pork and egg fried rice. Healthy and packed full of protien.
Ingredients
For the black bean pork and cucumber
- 2 tbsp vegetable oil
- 250g/9oz pork mince
- 3 garlic cloves, minced
- 1 tbsp ginger, peeled and minced
- 4 spring onions, chopped
- 2 peeled cucumbers
- 6 tbsp black bean sauce
- 2 tsp sesame oil
- 50g/1¾oz baby leaf spinach
- 1 large bunch coriander, chopped
- 2 tsp caster sugar
For the egg fried rice
- 2 tbsp vegetable oil
- 1 packet ready cooked basmati rice
- 100g/3½oz fresh peas, blanched
- 1 corn on the cob, kernels removed and blanched
- 2 medium free-range eggs, beaten
- 50ml/2fl oz soy sauce
- 1–2 tbsp sesame oil
- 1–2 tbsp fresh coriander, chopped
Method
Begin by placing the cucumber in a bowl, sprinkle evenly with salt and leave for 20 minutes. Rinse off the salt, dry the cucumber and set aside.
To make the black bean pork and cucumber, heat the oil in a wok or frying pan and brown the pork mince. Then add the garlic, ginger and spring onions. Almost immediately, add the cucumbers followed by the black bean sauce and 150ml/5fl oz water.
Cook gently until the water has almost completely evaporated. Then stir in the sesame oil, spinach, and coriander and sugar.
To make the egg fried rice, heat a medium frying pan and add the oil, once hot add the rice, and cook for 2 minutes. Then add the blanched peas and sweetcorn, and cook for a further 2 minutes.
Add the beaten eggs and stir the rice mix continuously until the eggs are cooked. Remove from the heat and stir in the soy sauce, sesame oil and fresh coriander.
Place the black bean pork and egg fried rice in separate bowls to serve.
