Categories: Asian
Ingredients
- 10 oz green beans
- 7 oz pork mince
- 1/2 small onion, finely chopped (about 1/2 cup)
- 2 tsp finely chopped garlic (2 cloves)
- 2 tsp ginger, finely chopped
- 2 1/2 tbsp peanut oil (or vegetable or canola)
- Sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 1 1/2 tsp + Chilli Garlic Sauce
Directions
- 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!