Preparation
Step 1
Mix Sauce ingredients in a bowl.
Step 2
Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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)
Ingredients
10 oz / 300 g green beans
7 oz / 220 g 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)
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp sugar
1 1/2 tsp + Chilli Garlic Sauce