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