September 17, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, vegetable, fat


  • 2 Tbsp dry sherry or dry wine 
  • 2 Tbsp soy sauce 
  • 1 Tbsp hot chilli sauce 
  • 250g green beans 
  • 2 Tbsp coconut oil, divided 
  • ½ cup finely chopped onion 
  • 2 cloves garlic, finely chopped 
  • 2 tsp finely chopped ginger 
  • 500g pork mince 


  1. Make a sauce by mixing the sherry or wine, soy sauce and hot chilli sauce in a small bowl and set aside. 
  2. Trim the green beans and chop them into 5cm pieces. 
  3. Heat 1 Tbsp oil in a large fry pan over high heat. Add the green beans in a single layer and cook for 1 minute. Stir the beans and repeat a couple of times so the beans are lightly charred but not burned. Remove from the pan and set aside. 
  4. Reduce the heat to medium-high and add the remaining oil. Add the onion, and then the garlic and ginger. Cook for 1-2 minutes. 
  5. Increase the heat to high. Add the pork and cook, breaking it up as you go, for a few minutes or until the pork is fully cooked. 
  6. Add the reserved sauce and the beans, and warm through for a minute. 
  7. Serve on cauliflower rice. 

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