Chinese pork and beans

Chinese pork and beans is an easy working day dinner, coming together in the time it takes to steam the rice.

The flavours are akin to mapo tofu, though the crisp green beans and peanuts make it a crunchier affair.

Chinese pork and beans
(serves 4)

• 1 Tb soy sauce
• 1 Tb Chinese cooking wine
• 1 tsp sugar
• 1 Tb chilli bean sauce (or to taste)
• 350g green beans, cut into 2cm lengths
• 1 Tb sunflower oil
• 250g ground pork
• 2 green onions, sliced thinly crosswise
• 2 tsp ginger, minced
• 2 cloves garlic, minced
• 1/4 cup roasted peanuts (optional)

1. In a small bowl, whisk together the soy sauce, sake, sugar and chilli bean sauce.
2. Bring a pot of salted water to the boil and blanch the green beans for one minute. Drain and set aside.
3. Heat the sunflower oil in a wok, over a medium-high flame.
4. Stirfry the green onion, ginger and ginger for 15 seconds then add the mince.
5. Cook until brown, then add the green beans and sauce.
6. Stir for another minute or two, until everything is heated through.
7. Stir through the peanuts, remove from the heat. Serve with steamed rice.

Tags: dairy-free, green beans, ground pork, Japanese food