Sichuan Pork and Beans | Marion's Kitchen
Sichuan Pork and Beans | Marion's Kitchen
Ingredients
Marinated pork
- 100g (3.5 oz) minced pork
- 1 tbsp light soy sauce
- 2 tbsp Chinese Shaoxing cooking wine
- ½ tsp corn flour (cornstarch)
Main
- 2 tbsp dried shrimp
- 2 tbsp vegetable oil
- 6 dried long red chillies, cut into 3-4cm pieces
- 4 garlic cloves, finely chopped
- 500g (1 lb) green beans, trimmed
- 4 tbsp light soy sauce
- 1 tsp sesame oil
- Homemade Chilli Oil (optional) to serve
- steamed rice to serve
Instructions
- 1
Combine the ingredients for the marinated pork in a bowl and set aside while you prepare the dried shrimp.
- 2
Soak the dried shrimp in hot water for about 10 minutes or until softened slightly. Drain and finely chop. Set aside for later.
10 min - 3
Heat the vegetable oil in a wok over high heat. Add the garlic and the pork. Stir-fry for 3-4 minutes or until pork is just cooked. Add the softened dried shrimp and the dried chillies. Stir-fry for half a minute. Then add the green beans, soy sauce and 1/3 cup water. Toss to coat, then cover with a lid and simmer for 5 minutes until beans are tender but still crunchy. Turn the heat off and then toss through the sesame oil. Transfer to a serving plate and drizzle with chilli oil if using. Serve with steamed rice.
5 min
