This was a favourite dish in Hong Kong and the first we recreated at home. The beans are so tasty cooked this way and the savoury mince makes this much more than a side dish.
|3 cloves||Garlic, finely diced|
|2 Tbsp||Ginger, finely chopped|
|200 g||Pork mince|
|5 tsp||Dark soy sauce|
|3 tsp||Rice wine|
|400 g||Green beans, topped and tailed|
|2 tsp||Sesame oil|
|¼ tsp||Ground sichuan pepper|
- In a large frying pan or wok, heat oil and add garlic and ginger before adding pork mince and frying for a few minutes.
- Add half the soy sauce, rice wine and sugar and fry until mince is cooked through.
- Add green beans and fry until cooked through. Stir in remaining soy, sesame oil, sichuan pepper and spring onions before serving.