Stir Fried Szechuan Beans with Crispy Pork

Serves 4
Time 25 minutes


1 clove garlic, minced
1 small knob ginger, minced
1 tbsp sambal oelek
1 tbsp light soy sauce
2 tsp dark soy sauce

150g pork loin, sliced into thin strips
2 tbsp extra virgin olive
1 clove garlic, thinly sliced
1 small knob ginger, thinly sliced
2 shallots, thinly sliced
1 long red chilli, chopped
1 tsp Szechuan peppercorns
1 tbsp cornflour
10 dried chillies, whole
1 bunch snake beans, chopped into thirds
5 spring onions, chopped
½ bunch coriander, chopped
1 tbsp crispy fried shallots


Mix together all of the marinade ingredients in a bowl, then add in the pork and coat completely. Set aside to marinate whilst you prepare everything else.

In a large pan over medium-high heat, add the oil, garlic, ginger, shallots, chilli and peppercorns and toss to coat. Season with salt and pepper then sauté for another 2-3 minutes.

Stir the cornflour through the pork until evenly combined, then add the pork to the pan with the onions. Stir until it browns a little, then add the dried chillies and toss together.

Blanch the snake beans in some salted boiling water for 2 minutes then drain and add to the pan with the spring onions, coriander and fried shallots. Toss together until combined and sauté for a few minutes. Serve immediately.