600 g pork mince
200 g punnet sliced mushrooms
1 Tbsp soy sauce
2 Tbsp water
300 g green beans, trimmed minced halved
227 g can canned water chestnuts, drained
steamed rice, to serve
- Heat an oiled, large wok over a high heat. Add pork. Stir-fry for 4 minutes. Add mushrooms and ginger. Stir-fry for about 5 minutes or until soft.
- Combine sauces and water in a jug. Add to wok with beans and chestnuts. Stir-fry for a further 4 minutes, or until beans are tender and sauce is thickened. Remove.
- Serve stir-fry with rice.