Sichuan-Style Snake Beans

Name: Sichuan-Style Snake Beans
Cuisine: Chinese
Ingredients: 3 tablespoons fresh chicken stock; 2 spring onions (scallions), finely chopped; 1 tablespoon shaoxing; 1 teaspoon sesame oil; 100 g (3½ oz) minced (ground) pork belly; 1 teaspoon sugar; 1 teaspoon sea salt; ½ knob of ginger, peeled and finely chopped; 300 g (10½ oz) snake beans, cut into 10 cm (4 inch) lengths; 1 tablespoon Chinkiang vinegar; 4 tablespoons vegetable oil; 1 teaspoon chilli oil

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This classic dish works with green beans as well. The pork gives the sauce a great texture and, by all means, add more chilli if you like. I personally like this dish quite fiery.

Ingredients

300 g (10½ oz) snake beans, cut into 10 cm (4

Asia
China
Side dish
Gluten-free
Spicy

Method

Heat a wok until just smoking. Add 2 tablespoons of the vegetable oil and, when hot, reduce the heat to medium and stir-fry half the beans for 3–4 minutes, or until they begin to wrinkle. Remove the beans with a slotted spoon, then reheat the wok with another tablespoon of vegetable