Sichuan Pork with Green BeansJuly 16, 2014
A sensational combination of textures and sweet and spicy Asian flavours.
Ingredients for two people
|3 tbs||soy sauce|
|1 tbs||rice wine vinegar (or white vinegar)|
|1||long red chilli, deseeded & finely diced|
|2||garlic cloves, finely diced|
|1 knob||ginger, finely diced|
|300 g||pork mince|
|1 tbs||sesame oil (or vegetable oil)|
|1||brown onion, diced|
|2 tsp||HelloFresh Sichuan pepper mix|
|200 g||green beans, topped & tailed|
|1 tsp||black sesame seeds|
For the rice
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes more clear (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the sauce
In a small bowl combine the soy sauce, rice wine vinegar (if you don’t have rice wine vinegar you can use 2 tsp of white vinegar and 1 tsp of water), honey, chilli, garlic, and ginger and set aside while you get started on the pork.
For the pork
Heat the sesame oil (or vegetable oil if you don’t have any) in a wok or large frying pan over a medium-high heat and cook the onions for 2 minutes or until slightly translucent. Add the pork mince and the HelloFresh Sichuan pepper mix to the pan and cook for a further 3-4 minutes. Be sure to continuously stir the mince so that it is evenly cooked through. Add the sauce and green beans to the pan and toss through so that both the pork and beans are covered with the delicious sauce. Continue to cook for 5 minutes, allowing the sauce to reduce and thicken and the beans to turn bright green and just a little tender.
Serve the sticky pork and beans on a bed of the rice and garnish with a sprinkling of sesame seeds.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au