- 100g basmati rice
- 200g green bean, topped and tailed, then halved
- 1½ tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 spring onions, 2 finely chopped, 1 sliced for garnish
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 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 spring onions and serve with rice.