Sichuan-style pork & green bean stir-fry

Dinner with 13 ingredients.

Servings: 2

Total time: 30 minutes

Ingredients

• 1 red chilli halved and sliced
• 1.5 tablespoon sunflower oil
• 1 small knob of ginger finely chopped
• 0.25 teaspoon Sichuan pepper lightly crushed using a pestle and mortar
• 3 spring onions 2 finely chopped, 1 sliced for garnish
• 1 teaspoon caster sugar
• 4 teaspoon dark soy sauce
• 140 gram pork mince
• 100 gram basmati rice
• 4 fat garlic cloves finely chopped
• 2 teaspoon sesame oil
• 200 gram green bean topped and tailed, then halved
• 2 teaspoon rice wine

Method

1. Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
2. In a large non-stick 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.
3. 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.