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.
Always having good quality fruit and veg on hand helps me eat more healthily.
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