25 minutes


  • 300g of green beans
  • 150g of pork mince
  • 4 garlic cloves, minced
  • 4 dried red chillies, soaked in hot water
  • 1 knob of ginger, 4cm thick, peeled and minced
  • 2 tbsp of sichuan peppercorns, 1/2 ground to a powder, half left whole
  • 2 tbsp of light soy sauce
  • 2 tbsp of rice wine
  • 1 tbsp of sugar
  • salt
  • vegetable oil


Pour about 3cm deep of vegetable oil in a pan or wok and heat up. Once hot, fry the trimmed green beans until just starting to wrinkle – about 5 minutes. Do not overfill the pan, you can work in batches
Drain the beans on kitchen paper and pat down to remove some of the oil
Empty the wok of leftover oil, leaving about 1 tbsp in the pan. (You can reserve and re-use the oil for any future frying you may do.) Add the ginger and garlic and fry until soft but not coloured
Next add the chillies and sichuan peppercorns, followed by the pork mince then the soy sauce, Chinese rice wine and sugar
Cook on a medium-high heat, stirring all the time to evenly caramelise the pork
Once the pork is nice and caramelised, return the beans to the pan to reheat. Toss to combine with the pork
Taste and season with salt if needed, then serve hot