2. Heat a large frypan with oil over high heat. Add pork mince and cook for 5 minutes until browned and dry.
3. Slice spring onions and dice capsicum. Trim, rinse and chop buk choy (see notes). Lower the heat to medium and add vegetables to the pan as you go.
4. Pour in barbecue sauce (1/2 jar, see notes), 1/4 cup water and 2 tbsp soy sauce. Stir in 1/2 bag of bean shoots.
5. Adjust seasoning of the pork to taste with salt and pepper, if needed.
Serve barbecue pork over rice and garnish with remaining bean shoots.
Use the rice tub to quickly measure up x 1.5 amount of water.
If you’re not a fan of the barbecue sauce, you can turn this into an Asian inspired dish instead with the use of soy and sweet chilli sauce.
If you prefer, you can steam the asian greens on the side (or on top of the rice), alternatively char in a pan with some garlic and soy sauce.
No pork option - pork mince is replaced with chicken mince. Cook as per recipe instructions.
Pork mince, 600g
Spring onions, 1/2 bunch *
Red capsicum, 1
Buk choy, 1 bunch
Barbecue jerk sauce, 1/2 jar *
Bean shoots, 1 bag (250g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, soy sauce