SICHUAN STYLE PORK WITH MUSHROOMS & GREEN BEANS

Method

Add Sichuan peppercorns to a small frying pan and toast over medium heat for 1-2 minutes. Remove to a mortar and pestle and grind. Add ginger and garlic, pounding until a smooth paste has formed.

Combine the chicken stock, soy, cooking wine, chilli paste, cornflour and sugar, mixing until smooth, set aside.

Heat half the oil in a large frying pan or wok over high heat. Add pork in batches cooking until seared all over. Set aside.

Heat remaining oil in the pan and add the Sichuan pepper paste, cooking over medium heat for 1 minute until fragrant. Increase heat and stir in mushrooms and beans, tossing well. Cook for 2 minutes then pours in soy mixture with the pork. Continue cooking a further 2-3 minutes until beans are tender and pork is just cooked through.

Serve pork with steamed rice or thick rice noodles.

Ingredients

• 1 tbsp sichuan peppercorns
• 3 cm piece ginger, chopped
• 2 garlic cloves, chopped
• 80ml chicken stock
• 2 tbsp dark soy
• 1 tbsp chinese cooking wine
• 2 tsp chilli paste
• 1 tsp cornflour
• 1 tsp caster sugar
• 2 tbsp peanut oil
• 600g Pork strips
• 400g mixed mushrooms, sliced (shitake, oyster, enoki)
• 125g green beans, trimmed and halved
  Steamed rice or noodles, for serving