My version of the Chinese restaurant classic is so much healthier and quicker – you are going to love this one! And my secret ingredient of dried shrimp really does take it to the next level. Ready in a flash, it’s great as a midweek meal.
Sichuan Pork & Beans
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
Marinated pork:
100g (3.5 oz) minced pork
1 tbsp light soy sauce
2 tbsp Chinese Shaoxing cooking wine
½ tsp corn flour (cornstarch)
- Combine the ingredients for the marinated pork in a bowl and set aside while you prepare the dried shrimp.
- Soak the dried shrimp in hot water for about 10 minutes or until softened slightly. Drain and finely chop. Set aside for later.
- 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.
