Spicy Green Beans with Pork

Spicy Green Beans with Minced Pork

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.

Serves 4

500 pork mince
1 tbsp soy sauce
2 tsp Chinese rice cooking wine
¼ tsp Sichuan peppercorns, lightly crushed
vegetable oil
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

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Other pork recipes you might like to try:

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Sticky Balsamic Pork Sandwiches

Sticky Balsamic Pork Sandwiches

 

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