Spicy Mince with Beans and Tofu

Ingredients

• 200g / 7.05oz Brown rice
• 300g / 10.58oz trimmed Green beans
• 1 tbsp Extra virgin olive oil
• 2 crushed Garlic cloves
• 2 tsp Grated ginger
• 4 chopped Spring onions
• 1 chopped Chilli
• 500g / 17.64oz extra Lean pork mince
• 2 tsp Tamari or light soy sauce
• 1 tbsp sweet Kecap manis
• 150g / 5.29oz diced Silken tofu
• 1 bunch Broccolini
• 4 Bok choy
• 1/4 cup chopped Coriander leaves
• 1 tsp Sesame oil

Preparation

1. Put 200g / 7.05oz Brown rice in a saucepan with 750ml / 25.36fl oz water. Bring to boil, reduce heat, cover and simmer for 45 minutes until water is absorbed and rice is cooked.
2. Put 300g / 10.58oz trimmed Green beans in a microwave-safe bowl with 125ml / 4.23fl oz water. Cover and cook on High for 1.5 minutes. Drain beans, then plunge into ice-cold water. Set aside.
3. Heat 1 tbsp Extra virgin olive oil in a large frying pan over medium heat. Fry 2 crushed Garlic cloves, 2 tsp grated Ginger, the white part of 4 chopped Spring onions, and 1 chopped Chilli until softened.
4. Add 500g / 17.64oz extra Lean pork mince and fry until browned. Add the beans, stir in 2 tsp Tamari or light soy sauce and 1 tbsp sweet Kecap manis. Stir in 150g / 5.29oz diced Silken tofu and cook until heated through.
5. Put 1 bunch Broccolini and 4 Bok choy in a microwave-safe bowl with water and cook on High for 2 minutes.
6. Transfer pork mixture to a plate, sprinkle with 1/4 cup chopped Coriander leaves and green part of the Spring onions. Drizzle with 1 tsp Sesame oil. Serve with Brown rice, Broccolini, and Bok choy.