Ingredients

• 200g organic ground pork or two organic pork sausages, casings removed
• 400g green beans, washed and trimmed
• 2tbsp Sichuan peppercorns
• 2-3 dried red chillis
• 3 cloves garlic, minced
• 1tbsp ginger, minced
• 2tbsp Shaoxing or Mirin
• 1tbsp soy sauce
• 1tsp sugar
• 1tbsp Chinese black vinegar or any kind you have to hand
• 3tbsp vegetable oil
• 1/4cup pickled red onions

Instructions

1. Mix together Shaoxing, soy sauce, sugar and vinegar until combined and set aside.
2. Heat 3tbsp of oil in a wok over medium-high heat and add Sichuan peppercorns. Fry until they have turned dark brown in colour and fragrant. Remove with a slotted spoon and reserve.
3. Carefully add in green beans and fry, turning often, until the beans have started to wrinkle and brown – about 5 minutes. Remove with tongs or slotted spoon and set aside.
4. Add garlic and ginger and fry until fragrant, about 30 seconds. Add pork and continue frying, breaking it up with a spoon into pieces, until it is golden brown in colour – 6-7 minutes.
5. Add green beans, pepper corns, pickled onions and chillies into the wok and toss to mix together. Then pour over Shaoxing mixture, stirring frequently to combine. Continue to stir until almost all the liquid as been absorbed – about 2 minutes.
6. Serve over warm bowls of rice and don’t forget to remove the chillies before serving! Enjoy!

This could also be done with tofu to make it vegan and equally delicious. I might marinate the tofu first in the Shaoxing mixture to add more flavour. Shaoxing is a Chinese rice wine and tastes delicious. You can find this at any Chinese grocery.