Szechuan-Style Crispy Pork & Green Beans

D76A0238-Edit

Szechuan-Style Crispy Pork & Green Beans 

Makes 4 servings 

1½ tablespoons sesame oil 

10.5 ounces (300 grams) green beans, ends trimmed

4 garlic cloves, mined

1 tablespoon minced fresh ginger

½ teaspoon Szechuan peppercorns, bashed in a mortar and pestle

5 ounces (150 grams) best-quality ground pork

¼ cup soy sauce

1 tablespoon black bean sauce

1 tablespoon rice vinegar 

¼ cup chicken stock 

1 or 2 red chilies 

Fresh basil & cilantro, for serving 

Cooked rice or noodles for serving (optional)

  1. Heat a wok over medium-high heat and pour in 1 tablespoon of the sesame oil. When hot, add the beans and cook for 2 minutes, tossing often. Using tongs, remove the beans to a plate, leaving any oil in the pan. 
  2. Add the remaining ½ tablespoon of oil, garlic, ginger, and the peppercorns and cook for 30 seconds, then stir in the pork, breaking it up with a wooden spoon. Cook, stirring often, for 3 minutes. Stir in the soy sauce, black bean sauce, vinegar, and stock. Cook for 3 to 4 minutes, stirring often, until the pork in cooked through and crispy. 
  3. Add the green beans and bok choy leaves, toss, and cook for 1 minute. 
  4. Top with fresh chilies, basil and cilantro leaves, and serve immediately, on its own or with rice or noodles. If you’re a rockstar, top with a fried egg. Next level delicious. 

 

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