100g basmati rice

200g green beans, topped and tailed, then halved

1½ tbsp sunflower oil

140g pork mince

4 tsp gluten free  soy sauce

2 tsp rice wine

1 tsp caster sugar

¼ tsp Sichuan pepper, lightly crushed using a pestle and mortar

1 red chili, halved and sliced

1 small knob of ginger, finely chopped

1 scallions, green end only sliced for garnish

2 tsp sesame oil


Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.

In a large non-stick wok or frying pan, heat 1 tbsp of the oil.

Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon.

Stir in half the gluten free soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.

Heat the remaining oil in the pan. Add the pepper, chili, ginger and stir-fry for 2 mins until ginger is softened.

Tip in the beans, heat through, then add the mince – stir-fry for 2 mins until hot.

Stir in the rest of the gluten free soy and sesame oil. Scatter with scallions (green end only) and serve with rice.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Sichuan-style pork & green bean stir-fry