Szechuan Pork & Green Bean Stir Fry
Donal's Notes
This simple stir fry makes a wonderful base for any other vegetables you might like to add. Shredded Chinese cabbage, bok choy or julienne peeled carrots are all welcome additions should you wish to pack this stir fry with vegetables.
*Calorie info: includes rice
Instructions
Prep the vegetables. Top and tail the green beans and then slice in half on the diagonal. Finely slice the red chilli and spring onions, leaving some of the spring onions aside to garnish.
Finely grate the garlic and fresh ginger.
Using a pestle and mortar, grind the Szechuan peppercorns.
Place a large frying pan over a medium high heat and add the rapeseed oil. Then add the minced pork and, using a wooden spoon, fry the pork while breaking it up into small pieces. Continue to cook for 5 minutes or until the meat is slightly browned.
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 basmati rice and a sprinkle of spring onion.
