2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
500g green beans, tough ends removed
250g pork mince
2 spring onions, roughly chopped
1/2 teaspoon salt (or to taste)
1 green chilli, finely chopped
1 red chilli, finely chopped
1 teaspoon whole Szechuan peppercorns
3 dried chilli peppers
2 cloves garlic, finely chopped
1-inch ginger, finely chopped
Toasted sesame seeds
Pickled bok choy
Heat a large non-stick pan or wok over medium high heat until hot.
Add the green beans to the pan, and add in the oil after. Spread the beans to prevent them from overlapping, as much as possible, then add in the szechuan peppercorns.
In a bowl, add the pork mince and use a fork to break chunks apart. Add in 1 tbsp of soy sauce, and 1 tbsp of Shaoxing wine to the pork and mix together with the fork. Place on top of the green beans in the pan.
Add in the fresh and dried chillies, ginger and garlic into the pan, using a wooden spoon break up and mix the pork together with the other ingredients.
Add in the sugar to the pan, salt & pepper. Add in the remaining soy sauce and Shaoxing wine, then the spring onions and toss the pan to combine. Take off the heat and serve with sesame seeds and pickled bok choy.