Green beans Szechuan style with minced pork (Neil Perry's recipe)

We've had buckets of green beans from Frank's dad this year. This is one way we have eaten our way through them! It's like the pork is a dressing for the beans. And the vinegar adds a great sour contrast to the sweetness of the beans and pork.

We grew the purple king climbing bean variety this year, but sadly most of them ripened when were away over the christmas holidays. We'll keep them for seed for next year. The purple king beans are easy to pick as the purple stands out amongst the foliage. The beans turn green when they are cooked (just like magic). 



Green beans with vinegar and minced pork

200g minced pork

300g green beans (Neil Perry uses snake beans)

4tbsVegetable oil

½ knob of ginger, peeled and finely chopped

1 tsp Chilli oil

1 tbs shaoxing wine

1 tbsChinkiang vinegar

2 spring onions

1 tsp sesame oil

3 tbs Chicken stock

1 tsp Salt

1tsp Sugar

Clean the beans- wash and pat dry. Heat the vegetable oil until the oil is just smoking. Fry the beans in 2 batches until they are wrinkled. Remove from the pan.

Add the chilli oil to the wok. Stir fry the pork until it browns. Add the ginger and stir fry until it becomes fragrant. Deglaze with shoaxing. 

Add stock, sugar, salt, vinegar and beans to the pan. Cook until the sauce thickens. Drizzle with sesame oil and serve with the finely sliced spring onions on top.

Our beans on death row. Now good for seed saving!