200g green beans, topped 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 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
Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
In a large 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.
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.
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