Chilli, Snake Bean & Pork Stir Fry Recipe With Eggs - Sydney Markets

Prep 20 mins | Cook 12 mins | Serves 4

4 red bird’s eye chillies, deseeded
4 garlic cloves, peeled
2 tbs vegetable oil
4 free-range eggs
500g pork mince
1 tbs fish sauce
¼ cup chicken stock or water
1 tsp sugar
3 green onions (shallots), trimmed and thinly sliced
150g snake beans*, cut into 4-5 cm pieces
1 cup Thai basil leaves
¾ cup mint leaves
Steamed jasmine rice, lime wedges and sliced chilli, to serve
*Use green beans when snake beans are out of season

Step 1 Chop chillies and garlic with a good pinch of salt. Set aside. Heat a wok over high heat. Swirl 1 tbs oil around wok, and fry eggs one at a time, until almost set. Transfer to a plate and keep warm.

Step 2 Add remaining 1 tbs oil to wok. Add chilli mixture and stir-fry for 10 seconds or until fragrant. Add pork and stir fry, breaking up mince with a wooden spoon, for 3-4 minutes until white and cooked through. Add fish sauce, stock or water and sugar. Cook for 1-2 minutes until liquid almost evaporates.

Step 3 Toss through green onions and beans. Stir-fry for 2-3 minutes until vibrant. Toss through Thai basil and mint. Serve with eggs, steamed jasmine rice, lime wedges and extra sliced chilli.

Good for you ... Snake Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.