100 g basmati rice
200 g green beans, topped and tailed, then halved
1½ tbsp sunflower oil
140 g pork mince
4 tsp dark soy sauce (or gluten-free alternative)
2 tsp rice wine
1 tsp caster sugar
¼ tsp Sichuan pepper, lightly crushed using a pestle and mortar
1 red chilli, halved and sliced
4 fat garlic cloves, finely chopped
1 small knob of ginger, finely chopped
3 shallots, 2 finely chopped, 1 sliced for garnish
2 tsp sesame oil
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- 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.
- 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 shallots and serve with rice.