Numbing Sichuan Pork with Beans

Numbing Sichuan Pork with Beans

Spicy... Numbing, 2 words that come to mind when we think of Sichuan food. This classic dish with mince and beans is a fantastic way to bring something new to your weeknight dinner list.  

Only going to need a few things for this one 

  • 500g Chicken or Pork Mince 
  • 2 TBS Streets of Sichuan 
  • ¼ cup Dark Soy Sauce 
  • 200g Green Beans 
  • Rice to serve 

Follow these spicy steps  

  • Start off by steaming your rice, don’t know how to do it? Probably best you google it. Once you're ready to start though get a wok on high heat (a frying pan will work) and add a wizzle wazzle of oil, brown your mince making sure to break it into small pieces. 
  • After about 5 minutes you should be good to turn the heat down to a Med to High heat, sprinkle in the Sichuan rub and add the beans 
  • Cook out for another couple of minutes, constantly moving looking like a t.v chef with flames and food flying so that you don’t burn anything 
  • Now add in the soy sauce and drop the heat just a touch. Cook out for another couple of minutes until the liquid has almost all reduced down 

That is all there is to do. Just serve with a side of rice, maybe wok toss some Asian greens like Bok choy, or choy sum if you really want.  

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