Pork Stir Fry with Green Beans
Recipe VIDEO above. A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! Also, see here for the Japanese version of this dish. Spiciness: Mild.
Ingredients
- 10 oz / 300 g green beans (Note 1a)
- 7 oz / 220 g pork mince (Note 1b)
- 1/2 small onion, finely chopped (about 1/2 cup)
- 2 tsp finely chopped garlic (2 cloves) (Note 2)
- 2 tsp ginger, finely chopped (Note 2)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Chinese cooking wine (Note 4 for subs)
- 1 tsp sugar
- 1 1/2 tsp + Chilli Garlic Sauce (Note 5)
Directions
- 1
- 2
Mix Sauce ingredients in a bowl.
- 3
Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
- 4
Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
- 5
Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
- 6
Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
- 7
Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)