Seven sizzling stir-fries

WOK STARS These delicious dishes, which can be served up in minutes, are a great way to use leftover vegetables

Fiery pork and green beans

This lively stir-fry is a great vehicle for any other vegetables you might like to add to boost your veg intake – shredded Chinese cabbage, pak choi or julienned carrots are all welcome additions. The pork mince, made fiery with chilli and Szechuan peppercorns, can be swapped for turkey, beef or chicken – or even a meat-free option.

SERVES FOUR INGREDIENTS

1 tbsp rapeseed oil

500g pork mince

200g green beans, trimmed and sliced on the diagonal

1 red chilli, thinly sliced

3 cloves of garlic, finely grated Thumb-sized piece of fresh ginger, peeled and grated

2 x 250g packets of ready-cooked basmati rice 2 tsp sugar 4 tbsp reducedsalt soy sauce 2 tbsp Chinese rice wine 6 Szechuan peppercorns, ground 6 spring onions, thinly sliced, plus extra to serve

METHOD

Place a large frying pan over a medium-high heat and add the oil. When it is hot, add the mince and use a wooden spoon to break it up as you fry it. Cook for five minutes, or until the meat is slightly browned.

Add the green beans, chilli, garlic and ginger and stir-fry for a further five minutes until the beans are tender.

Meanwhile, heat the basmati rice according to the packet instructions and keep warm.

Add the sugar, soy sauce, rice wine, Szechuan peppercorns and spring onions and continue to stir-fry for one to two minutes until the liquid has been absorbed and the meat has taken on all the flavours in the pan.

Serve warm with the rice and a sprinkling of sliced spring onions.

Recipe from Meals in Minutes by Donal Skehan (Hodder & Stoughton, £25)