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Thai Pork Mince Stir Fry With Native Lime - Bright, Zesty, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g (1.1 lb) pork mince
  • 2 tablespoons neutral oil (rice bran, canola, or peanut)
  • 4 cloves garlic, finely chopped
  • 2–3 red bird’s eye chilies, finely sliced (adjust to taste)
  • 1 small brown onion, sliced
  • 1 red capsicum (bell pepper), sliced
  • 1 small carrot, julienned (optional)
  • 1 cup green beans, cut into 2 cm pieces
  • 1 small bunch Thai basil or sweet basil
  • 2 spring onions, sliced
  • Zest of 1 native lime (desert lime or finger lime pearls), plus 1–2 tablespoons juice
  • Steamed jasmine rice or lettuce leaves, to serve
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 1–2 teaspoons palm sugar or brown sugar
  • 1 tablespoon water
  • Cucumber slices
  • Extra native lime wedges
  • Crushed roasted peanuts

Method
 

  1. Make the sauce: In a small bowl, combine oyster sauce, light soy, fish sauce, sugar, and water. Stir until the sugar dissolves.
  2. Prep the aromatics: Chop garlic and chilies. Slice onion, capsicum, and spring onions. Trim and chop green beans. Zest the native lime and have the juice ready.
  3. Heat the pan: Set a wok or large skillet over high heat. Add the oil and heat until shimmering.
  4. Brown the pork: Add the pork mince and spread it out. Let it sit undisturbed for 1–2 minutes to brown, then break it up. Cook 4–5 minutes until no longer pink and slightly crisp at the edges.
  5. Add aromatics: Push the pork to one side. Add garlic and chilies to the open space. Stir for 20–30 seconds until fragrant, then mix through the pork.
  6. Stir fry the veg: Add onion, green beans, capsicum, and carrot. Stir fry 2–3 minutes, keeping some crunch.
  7. Sauce it up: Pour in the sauce and toss to coat. Cook 1–2 minutes until glossy and slightly reduced.
  8. Add the lime and herbs: Turn off the heat. Add native lime zest and juice, spring onions, and basil. Toss gently. Taste and adjust with more fish sauce for salt, sugar for balance, or lime for extra zing.
  9. Serve: Spoon over hot jasmine rice or into lettuce leaves. Garnish with cucumber, peanuts, and extra lime if you like.