Sichuan Dry-Fried Green Beans with Pork Mince
A single portion of Chinese cooking, ready in 22 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Heat the oil in a wok until hot, add the green beans and stir-fry for 5–6 minutes, tossing often, until blistered and slightly wrinkled. Remove and set aside.
- 2
Add a touch more oil to the wok, add the pork mince and stir-fry for 3–4 minutes, breaking it up, until browned and starting to crisp.
- 3
Add the garlic, ginger and crushed Sichuan peppercorns, and stir-fry for 30 seconds until fragrant.
- 4
Stir in the chilli bean paste, soy sauce and sugar, and cook for 1 minute.
- 5
Taste and adjust the seasoning.
- 6
Return the beans to the wok, toss to coat and cook for a further 1–2 minutes. Serve with the rice.
