Korean Style BBQ Pork and Mushroom Stir-Fry

Meanwhile, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the pork mince, beans and mushrooms. Fry until the mince and mushrooms have browned, 6-7 mins. 

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

While the mince and veg cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the carrot ribbons into a medium bowl. Add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and mix together. Set aside to pickle.

Once the mince has cooked, add the garlic and gochujang (add less if you'd prefer things milder) to the pan. Fry until fragrant, 1 min. 

Stir in the honey, soy sauce and water for the sauce (see pantry for amount). Reduce the heat and simmer until the liquid has reduced, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir through the BBQ sauce, then remove from the heat.