Sichuan-style pork & green bean stir-fry

• basmati rice↗100g g
• green bean↗200g g

  topped and tailed, then halved

• sunflower oil↗1 ½ tbsp 1 ½ tbsp
• pork mince↗140g g
• dark soy sauce↗4 tsp tsp
• rice wine↗2 tsp tsp
• caster sugar↗1 tsp tsp
• Sichuan pepper¼ tsp ¼ tsp

  lightly crushed using a pestle and mortar

• red chilli↗1

  halved and sliced

• fat garlic cloves↗4

  finely chopped

• small knob of ginger1

  finely chopped

• spring onions↗3

  2 finely chopped, 1 sliced for garnish

• sesame oil↗2 tsp tsp

Step-by-step instructions

1. 1

   Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.

2. 2

   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.

3. 3

   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.