• 1 tablespoon oil

• 400g green beans, topped & tailed

• 1 red or yellow capsicum

• 2 red or brown onion, sliced

• 1 bunch spring onions, trimmed and chopped in chunks

• 2 garlic cloves, minced or sliced

• 500 grams pork mince

• 2 tablespoons (30 ml) Chinese rice (cooking) wine (Shao Xhing)

• 4 tablespoons (40 ml) hoisin sauce

• 3 tablespoons (55 ml) brown bean sauce or soy bean sauce (you could also use miso paste)

• 2 tablespoons (30 ml) light/regular soy sauce

• 1 teaspoon (2.5 g) chicken stock powder

• 1/2 - 1 cup water

• Optional: 1 chilli, seeds removed, sliced

• Optional: sesame seeds

• Serve with rice or noodles (soba, sweet potato or rice vermicelli are probably your healthiest options).

• Hokkien or pad thai noodles are the next best option).

1. Heat oil in a wok or frying pan. Add beans and capsicum and stirfry for 2 minutes. Remove from wok and set aside.

2. Add onion, half the chopped spring onion and garlic. Stirfry for a minute or so, until the onion has softened. Add pork mince to the wok and brown.

3. Add the Chinese rice cooking wine and allow to boil for a minute. Then add the hoisin and brown bean / soy bean sauce, soy sauce and 1 teaspoon of chicken stock powder. Give it a good stir. Add 1/4 - 1/2 cup water if needed. This depends if you like a fry stirfry or a saucy stirfry.

4. If serving as dinner, add beans and capsicum to the wok and mix well.

5. If dividing into individual portions, add meat mixture to the container and top with vegetables.

6. Serve with rice and sprinkle over the remaining sliced chilli and sesame seeds.

7. You can also serve with hokkien noodles.

Note: you can use any vegetables you like. Ideas are sugar snap peas, snow peas, carrot, broccoli, broccolini.