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Cook the rice according to packet directions.
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Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.
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In a large heavy based saucepan add in half your oil and turn the heat to medium high.
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Add in the pork mince and cook through until it starts to brown.
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Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.
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Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)
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Tip in the beans and then the mince.
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Add in the hoisin sauce and stir thoroughly.
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Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime