The Irish Times Magazine - - FOOD -

This sim­ple stir fry makes a won­der­ful base for any other veg­eta­bles you might like to add. Shred­ded Chi­nese cab­bage, bak choy or juli­enne peeled car­rots are all wel­come ad­di­tions should you wish to pack this stir fry with veg­eta­bles. 1 tbsp rape­seed oil 500g pork mince 200g green beans, trimmed and sliced on the di­ag­o­nal 1 red chilli, finely sliced 3 gar­lic cloves, finely grated 1 thumb sized piece of gin­ger, finely grated 2 tsp sugar 4 tbsp dark soy sauce 2 tbsp rice wine 6 Szechuan pep­per­corns, ground 6 spring onions, finely sliced ( plus more to serve)

To serve: Bas­mati rice, cooked

Place a large fry­ing pan over a medium high heat.

Add the oil then add the minced pork and us­ing a spat­ula, fry the pork while break­ing it up into small pieces.

Con­tinue to cook for 5 min­utes or un­til the meat is slight browned.

Add the green beans, chilli, gar­lic and gin­ger and stir fry for a fur­ther 5 min­utes un­til the beans are ten­der.

Add the sugar, soy sauce, rice wine, Szechuan pep­per­corns and spring onions and con­tinue to stir fry un­til the liq­uid has been ab­sorbed and the meat is com­pletely coated.

Serve warm with cooked bas­mati rice and a sprin­kle of spring onion.

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