Ingredients

The following ingredients have 2 Servings
  • 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)

Instruction

  • Mix Sauce ingredients in a bowl.
  • Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
  • 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.
  • 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.
  • 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.
  • 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)