Quick to cook, and bursting with flavour, Sichuan vegetable dishes are one of our favourite week night dinners. The pixian chilli bean paste is hot and rich with umami from fermented soy beans. And the pickled vegetables balance the heat with a sharp-sour flavours. Together, they are magical! Once opened, both keep well in the fridge, in a sealed container.
You can replace the green beans with almost any other green vegetable: kale, chard, broccoli. There is no need to blanch kale or chard before using, broccoli should be steamed or boiled for 5 minutes. And if you keep pork mince frozen in small 100g portions, the recipe can be cooked with any green vegetable straight from the store cupboard. Or just leave the pork out altogether.
Ingredients Serves: 2
- Heat the oil in a wok or large pan over a medium to high heat. Add the pork mince. Cook for two to three minutes until browned slightly. Stir in the garlic, ginger, chilli bean paste and pickled vegetables, and cook for one minute until fragrant.
- Add the green beans to the pan, along with 150ml of the water. Mix well. Leave to simmer until the beans warm through.
- Dissolve the potato flour into the remaining 100ml cold water. Stir into the pork and beans mixture, and simmer for one minute until thickened. Ladle over hot steamed rice.