Pork & Black Bean Stir-Fry With Rice & Tenderstem

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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 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 mince 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 mince 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 mince is cooked through (no pink meat!) – this is your mince & black bean stir-fry