Sichuan-style pork & green bean stir-fry

Pork & green bean stir-fry

Sichuan-style 

Ingredients:

• 100g basmati rice
• 200g green bean, topped and tailed, then halved
• 1½ tbsp sunflower oil
• 140g pork mince
• 4 tsp dark soy sauce
• 2 tsp rice wine
• 1 tsp caster sugar
• ¼ tsp Sichuan pepper, lightly crushed using a pestle and mortar
• 1 red chilli, halved and sliced
• 4 fat garlic cloves, finely chopped
• 1 small knob of ginger
• , finely chopped
• 3 spring onions
• , 2 finely chopped, 1 sliced for garnish
• 2 tsp sesame oil

Method

1. Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
2. In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
3. Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince – stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.