This simple stir fry makes a wonderful base for any other vegetables you might like to add. Shredded Chinese cabbage, bak choy or julienne peeled carrots are all welcome additions should you wish to pack this stir fry with vegetables.
Serves 4 
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1 tbsp rapeseed oil
17 oz pork mince
7 oz green beans, trimmed and sliced on the diagonal
1 red chilli, finely sliced
3 garlic cloves, finely grated
1 thumb sized piece of ginger, finely grated
2 tsp sugar
4 tbsp dark soy sauce
2 tbsp rice wine
6 Szechuan peppercorns, ground
6 spring onions, finely sliced (plus more to serve)
To serve:
Basmati rice, cooked
1 tbsp rapeseed oil
500g pork mince
200g green beans, trimmed and sliced on the diagonal
1 red chilli, finely sliced
3 garlic cloves, finely grated
1 thumb sized piece of ginger, finely grated
2 tsp sugar
4 tbsp dark soy sauce
2 tbsp rice wine
6 Szechuan peppercorns, ground
6 spring onions, finely sliced (plus more to serve)
To serve:
Basmati rice, cooked
Large frying pan
