2. Zest lime and set aside (optional). Slice mango and chilli (see notes). Toss with bean shoots, juice from 1/2 lime and 1 tbsp sesame oil. Set aside.
3. Heat a large frypan over high heat. Add pork mince and break up lumps with a wooden spoon. Slice and add spring onions (add some green tops to the salad if you like!) and crushed garlic.
4. When mince is cooked through, stir in 2 tbsp soy sauce, 2 tbsp hoisin sauce (see notes), lime zest (optional), and picked basil leaves. Stir to heat through then take off heat.
5. Adjust the pork with more lime juice, soy or hoisin sauce if needed.
Serve pork over rice with a side of mango salad.
Use the rice tub to quickly measure up x 1.5 amount of water.
Deseed chilli if you like less heat! Leave to the side and scatter on top when serving if the kids prefer!
Use hoisin and soy sauce to taste, different brands can vary in intensity.
No pork option - pork mince is replaced with chicken mince.
RED CHILLI, 1
BEAN SHOOTS, 1 bag
PORK MINCE, 600g
SPRING ONIONS, 1/2 bunch *
GARLIC, 3 cloves
THAI BASIL, 1 packet
FROM YOUR PANTRY
sesame oil, soy sauce, hoisin sauce