Szechuan pork & green bean stir fry
- Serves: 4
- Cooking Time: 15 mins
- Course: Main Course
- Cuisine: Chinese
- 1 tbsp rapeseed oil
- 500g pork mince
- 200g green beans, trimmed and sliced on the diagonal
- 1 red chilli, finely sliced
- 3 garlic cloves, finely grated
- 1 thumb sized piece of ginger, finely grated
- 2 tsp sugar
- 4 tbsp dark soy sauce
- 2 tbsp rice wine
- 6 Szechuan peppercorns, ground
- 6 spring onions, finely sliced (plus more to serve)
- To serve:
- Basmati rice, cooked
This simple stir fry makes a wonderful base for any other vegetables you might like to add. Shredded Chinese cabbage, bak choy or julienne peeled carrots are all welcome additions should you wish to pack this stir fry with vegetables.
Place a large frying pan over a medium high heat. Add the oil then add the minced pork and using a spatula, fry the pork while breaking it up into small pieces. Continue to cook for 5 minutes or until the meat is slight browned.
Add the green beans, chilli, garlic and ginger and stir fry for a further 5 minutes until the beans are tender.
Add the sugar, soy sauce, rice wine, Szechuan peppercorns and spring onions and continue to stir fry until the liquid has been absorbed and the meat is completely coated.
Serve warm with cooked basmati rice and a sprinkle of spring onion.