This humble mushroom and ground pork stir fry have a mildly exotic flavour with a hint of sweetness and leftovers are even better enjoyed the next day. Easy to prepare, quick-cooking and delicious for a weeknight dinner over rice or a weekend dinner over roasted sweet potatoes.
Heat two tablespoons of olive oil in a large saute pan over medium heat. Place the mushrooms, sprinkle ½ teaspoon each of salt and pepper, and continue cooking - allowing the mushroom to caramelize. Transfer the mushroom into a bowl.
Using the same pan, cook the runner beans and ½ cup water in high heat stirring until the water evaporates and the beans soften. Remove the beans and add them to the mushroom.
Add the remaining tablespoon of olive oil to the pan, add shallots, ginger and red pepper flakes and saute until you smell the fragrance. Add the ground meat and break into large pieces, add garlic and mix to combine. continue cooking without stirring until the bottom of the pan creates a brown crust. Pour the wine or chicken stock and stir, de-glazing the bottom of the pot. continue cooking for two minutes over high heat, add the mushroom and beans, and two tablespoons of garam masala. Stir, cook for another minute and season with salt and pepper to taste. Serve over roasted or boiled sweet potatoes for awesomeness, scatter mint leaves on top and serve
Notes
Allowing the mushroom to caramelize and creating a nice brown crust at the bottom of the pan from browning the ground meat and de-glazing with liquids serves as a delicious sauce full of flavour.
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