Open Range Pork mince with snake beans


  • 400g Open Range pork mince
  • 250g snake beans (or fresh green beans)
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, crushed or grated
  • 1-2 small red chillies, finely sliced
  • Spring onion – white part sliced thinly, green part in 3cm lengths
  • 2 tsp brown sugar
  • 1 tsp fish sauce
  • 2 tbs oyster sauce
  • 2 tbs soy sauce
  • ½ cup Thai basil leaves, roughly chopped


Heat a small amount of oil in a wok or pan, quickly fry garlic, ginger and the white part of the spring onion.

Add mince and brown, then cook for a further 5 minutes.

Once cooked through, add soy, oyster sauce, fish sauce, sugar and beans and cook for a further 5 minutes (if the mixture is a little dry, you may like to add 1-2 tbs of water).

Just before finishing, throw in the green part of the spring onion and basil leaves, toss through and serve.

Serve with vermicelli noodles, rice or lettuce leaves.

Open Range Pork mince with snake beans