Pork & Black Bean Stir-Fry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Peel and finely slice (don't chop!) your garlic

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork mince (remove the paper if required!) to the pan with a pinch of salt and roughly break it up with a wooden spoon so you're left with bite-sized pieces

Cook for 4-5 min turning once halfway until browned all over

While the pork is browning, trim your green beans, then chop into bite-sized pieces

Dissolve your black bean paste in 150ml [200ml] [250ml] boiled water with your soy sauce, toasted sesame oil and a pinch of sugar – this is your black bean stock

Once the pork is beginning to brown, add the onion petals and chopped green beans to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and mix it all together

Cook for 2-3 min, stirring occasionally, until the onion petals are starting to soften

Once slightly softened, add the sliced garlic and cook for 1-2 min or until fragrant

Once fragrant, add the black bean stock and give everything a good mix up

Cook for a final 4-5 min or until the sauce has thickened and the pork mince is cooked through (no pink meat!) – this is your pork & black bean stir-fry