Szechuan Pork & Green Bean Stir Fry
Ingredients
- 2 tbsp rapeseed oil
- 1 kg pork mince
- 400 g green beans
- 2 red chilli
- 6 cloves garlic
- 2 thumb sized piece fresh ginger
- 4 tsp sugar
- 8 tbsp dark soy sauce
- 4 tbsp rice wine
- 12 Szechuan peppercorns
- 8 spring onion
- 500 g Basmati rice to serve
Equipment
Large frying pan
Chopping board
Cutting knife
Wooden spoon
Pestle and mortar
Measuring jug
Small saucepan with lid
Measuring spoons
Sieve
Mixing bowl
Zester
Instructions
- Prep the vegetables. Top and tail the green beans and then slice in half on the diagonal. Finely slice the red chillis 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 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 basmati rice and a sprinkle of spring onion.
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
Nutrition
Calories: 488kcal