4
25 minutes

Ingredients

  • 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

Method

1
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
2
Drain the beans on kitchen paper and pat down to remove some of the oil
3
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
4
Next add the chillies and sichuan peppercorns, followed by the pork mince then the soy sauce, Chinese rice wine and sugar
5
Cook on a medium-high heat, stirring all the time to evenly caramelise the pork
6
Once the pork is nice and caramelised, return the beans to the pan to reheat. Toss to combine with the pork
7
Taste and season with salt if needed, then serve hot