A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Prep:15 mins
Serves 2
100g basmati rice200g green bean, topped and tailed, then halved1 ½ tbsp sunflower oil140g pork mince4 tsp dark soy sauce2 tsp rice wine1 tsp caster sugar¼ tsp Sichuan pepper, lightly crushed using a pestle and mortar1 red chilli, halved and sliced4 fat garlic cloves, finely chopped1 small knob of ginger, finely chopped3 spring onions, 2 finely chopped, 1 sliced for garnish2 tsp sesame oil
STEP 1Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.STEP 2In 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.STEP 3Heat 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.
