Sichuan-style pork & green bean stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 100g basmati rice
- 200g green beantopped and tailed, then halved
- 1 ½ tbsp sunflower oil
- 140g pork mince
- 4 tsp dark soy sauce
- 2 tsp rice wine
- 1 tsp caster sugar
- ¼ tsp Sichuan pepperlightly crushed using a pestle and mortar
- 1 red chillihalved and sliced
- 4 fat garlic clovesfinely chopped
- 1 small knob of gingerfinely chopped
- 3 spring onions2 finely chopped, 1 sliced for garnish
- 2 tsp sesame oil
Nutrition: per serving
- kcal447low
- fat19g
- saturates4g
- carbs48g
- sugars6g
- fibre6g
- protein20g
- salt2g
Method
step 1
Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
step 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.
step 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.
