The Sichuan pepper adds an authentic flavour to this quick supper, but if you can’t find it you can use readily available Chinese five-spice instead.
– 100g/4oz basmati rice.
– 200g/8oz green beans, topped and tailed, then halved.
– 1½ tbsp sunflower oil.
– 140g/5oz minced pork.
– 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 ginger, peeled and finely chopped.
– 3 spring onions, 2 finely chopped, 1 sliced to serve.
– 2 tsp sesame oil.
Step 1:Cook the rice according to the pack instructions. In a separate pan, boil the beans for 4 minutes, then drain under cold water, pat dry and set aside.
Step 2:In a large non-stick wok or frying pan, heat 1 tablespoon of the oil. Add the minced pork and fry for a few minutes, breaking it up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar, and cook for 30 seconds more. When the meat is cooked through, tip on to a plate.
Step 3:Heat the remaining oil in the wok or pan. Add the pepper, chilli, garlic, ginger and chopped spring onions, and stir-fry for 2 minutes until the ginger and garlic have softened. Tip in the beans, heat through, then add the mince – stir-fry for 2 minutes until hot. Stir in the rest of the soy and the sesame oil. Scatter with the sliced spring onion and serve with the rice.
Note : PER SERVING 447 kcals, protein 20g, carbs 48g, fat 19g, sat fat 4g, fibre 6g, sugar 6g, salt 2g