Save to your scrapbook
Spicy sichuan-style green beans and pork
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The Chinese often use small amounts of meat to add savoury flavours to vegetables, as in this version of a classic Sichuan recipe, which is delicious served with plain rice. It’s a great dish to go alongside others to celebrate Chinese New Year or a fantastic weeknight supper. Traditionally, the beans are deep-fried initially, but for ease, we've suggested boiling or steaming them.
400g fine green beans
3 tbsp rapeseed or groundnut oil
100g pork mince
dash Shaoxing rice wine
1½ tbsp light soy sauce
½ tsp dark soy sauce
4 garlic cloves, finely chopped
15g fresh root ginger, finely chopped
1 tbsp chilli flakes, or more to taste
1 tsp toasted sesame oil
steamed jasmine rice, to serve
1. Top and tail the beans, then cut them in half or into bite-sized lengths. Bring a large pan of water to the boil. Add the beans and boil for about 5 minutes, until just tender (alternatively, you can steam the beans until tender). Drain well. Swirl 1 tbsp oil around the base of a wok and set over a high heat. Add the beans; stir-fry for about 2 minutes, until their skins are slightly wrinkled. Remove from the wok and set aside.
2. Pour the remaining 2 tbsp oil into the wok and swirl it around over a high heat. Add the pork mince and stir-fry, breaking the meat into tiny morsels with a wooden spoon or spatula. When the meat has become pale and any liquid has cooked off (3-4 minutes), splash the Shaoxing rice wine around the edges of the wok and let it burn off for about 2 minutes. Stir in the soy sauces.
3. Add the garlic and ginger and stir-fry until fragrant (about 1 minute). Stir in the chilli flakes and then the beans. Season with salt. When everything is piping hot, take off the heat, mix in the sesame oil, then serve with the steamed jasmine rice.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.