Sichuan-style pork & green bean stir-fry

Contains pork – recipe is for non-Muslims only
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 447
  • fat 19g
  • saturates 4g
  • carbs 48g
  • sugars 6g
  • fibre 6g
  • protein 20g
  • salt 2g


  • 100g basmati rice
  • 200g green bean, topped and tailed, then halved
  • 1½ tbsp sunflower oil
  • 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 clove, finely chopped
  • 1 small knob of ginger, finely chopped
  • 3 spring onion, 2 finely chopped, 1 sliced for garnish
  • 2 tsp sesame oil


  1. Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.

  2. 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.

  3. 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.

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