Honey Miso Mushroom Beef and Pork Mince

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef and pork mince, beans and sliced mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) When the beef and pork is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min. 

a) Add the miso paste, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the beef and pork.

b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

a) Remove from the heat and stir the honey through the sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Taste and add more salt and pepper if needed. Add a splash of water to loosen if needed.