Do you ever buy pork mince? If the answer is NO, then you should definitely start. Lean, affordable and quick to cook, throw some in your trolley today and whip up this simple stir fry with hoisin sauce. Inspired by a trip I did to South East Asia years ago, I couldn’t get enough of the ‘larb’ (a type of meat salad) that I came across everywhere in Laos. Their national dish, it was always served with sticky rice that you’d roll up in to little balls, using your fingers as the only utensils. Really spicy, I loved the crispiness of the meat and the freshness of the herbs.
So with that dish in mind, I give to you my pork mince stir fry with hoisin and veggies. It’s such a great midweek meal as you can have most of the ingredients in the pantry ready to go and use up any veggies that are lying round in the fridge. Think broccolini, mushrooms, zucchini, baby corn, lemon squash or cauliflower. The Lebanese cucumber is a clever tip – it really freshens it up and the spring onions scattered over the top gives it a lovely zing.
Use fresh chilli, dried chilli, hot chilli sauce, sweet chilli sauce or none at all. Or if you’re a chilli lover like me, go ahead and mix them up. Use more than one! Serve it with some steamed rice or any type of noodle such as: vermicelli, hokkein or rice stick or wrap the mince up in some Iceberg lettuce leaves channelling your inner san choy bow. Healthy and delicious; it’s one that the whole family will enjoy.
And if you’re stuck for a holiday destination, I’d highly recommend Laos. A beautiful place with friendly people and slightly more untouched than it’s neighbours, Vietnam and Thailand; it’s worth the trip just for the larb!
hoisin pork stir fry
500 grams of lean pork mince
1 x teaspoon of minced garlic
1 x teaspoon of minced ginger
1/4 cup of hoisin sauce
1 x generous tablespoon of soy sauce
1 x tablespoon of Chinese cooking wine
1 x carrot, peeled and Julienned
1 x red capsicum, cut in to strips
1 x head of broccoli, cut in to florets
A dash of vegetable oil
Salt and pepper
Spring onions, finely sliced, to serve
Chilli sauce, to serve
Lebanese cucumbers, sliced, to serve
Coriander, to serve
Steamed rice, to serve
- In a non stick fry pan or wok, add a dash of oil and brown the mince. Season with salt and pepper.
- Add the garlic and ginger and continue to cook, stirring constantly to avoid it catching on the bottom. You want all of the moisture to of evaporated and for the mince to become really crispy.
- Add the hoisin sauce, soy sauce, cooking wine and stir to combine.
- Now add the carrot, capsicum and broccoli and continue to cook whilst stirring until the veggies are cooked to your liking. (Resist the urge to add any water as you want the mince to stay nice and crispy and you want the veggies to still hold their shape and crunch. Make sure that the heat isn’t too high).
- Serve with the steamed rice and cucumber with the chilli sauce, spring onions and coriander scattered over the top.
- Similar to ‘larb’, this dish isn’t that ‘saucey’. Don’t worry however, there is still loads of flavour in the mince. The mince is supposed to be quite dry, and the chilli sauce will add moisture.
- You can also drizzle a little soy sauce over the steamed rice if you like when serving.
If you make this hoisin pork stir fry please leave your comments below. xx