I love fresh beans, so this is a great time of year to enjoy them – there are many different varieties available in the markets at the moment – so I just choose what looks best on the day.
On this occasion I used what are genetically called flat beans, but I must say I do prefer this dish made with the more refined and
delicate round beans. But, whichever you use this is a great family meal – out-of-season, frozen beans can also be used.
A restaurant review by Lorraine over at Not Quite Nigella reminded me about this dish which I hadn’t made for ages – thanks Lorraine.
Spicy Green Beans with Pork
Freshly crushed or ground black pepper can be used in place of the Sichuan peppercorns.
500 pork mince
1 tbsp soy sauce
2 tsp Chinese rice cooking wine
¼ tsp Sichuan peppercorns, lightly crushed
250g fresh green beans, topped and tailed
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger, peeled and minced
1 small red chilli, seeded (optional) and sliced
2 tsp cornflour
½ cup chicken stock
1 tsp sesame oil
sesame seeds, lightly toasted
1 Place pork, soy sauce, rice wine and pepper in a bowl and marinate at room temperature for 1 hour or if longer, cover and place in the refrigerator.
2 Heat a large frying pan over a medium-high heat, add a little vegetable oil and swirl to cover base of pan, add beans and cook, tossing, for 8-10 minutes or until beans start to colour and blister. Remove beans from pan and set aside.
3 Return pan to heat, add pork mixture and cook, stirring and breaking up, for 4-5 minutes or pork is just cooked. Add garlic,
ginger and chilli and cook, stirring, for 1-2 minutes or until fragrant.
4 Mix cornflour with stock, stir into pork mixture and cook, stirring, for 2-3 minutes or until liquid thickens. Return beans to pan and cook, tossing, for 2-3 minutes to heat through. Stir in sesame oil. Serve scattered with sesame seeds.
Where did the ingredients for this dish come from:
Pork: Clive Butcher – Clive; Beans, garlic: Krismaw Gardens –
Hastings; Store Cupboard Ingredients: soy sauce, rice wine, Sichuan peppercorns, ginger, cornflour, chicken stock, sesame oil, sesame seeds.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Other pork recipes you might like to try: