Sichuan-style pork & green bean stir-fry

1 of 5-a-day 10-30 minutes 2 servings 600 kcal or less budget cheap recipes fibre low calorie meals for two stir fry

N/A

Source

Ingredients

100g basmati rice

200g green bean , topped and tailed, then halved

1 ½ tbsp sunflower oil

140g pork mince

4 tsp dark soy sauce

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 spring onions , 2 finely chopped, 1 sliced for garnish

2 tsp sesame oil

Method

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 spring onions and serve with rice.