Sichuan Pork & Beans

My version of the Chinese restaurant classic is so much healthier and quicker – you are going to love this one! And my secret ingredient of dried shrimp really does take it to the next level. Ready in a flash, it’s great as a midweek meal.


Sichuan Pork & Beans

10 minutes
25 minutes

2 tbsp dried shrimp

2 tbsp vegetable oil

6 dried long red chillies, cut into 3-4cm pieces

4 garlic cloves, finely chopped

500g (1 lb) green beans, trimmed

4 tbsp light soy sauce

1 tsp sesame oil Homemade Chilli Oil (optional) to serve steamed rice to serve


Marinated pork:

100g (3.5 oz) minced pork

1 tbsp light soy sauce

2 tbsp Chinese Shaoxing cooking wine

½ tsp corn flour (cornstarch)

  • Step 1

    Combine the ingredients for the marinated pork in a bowl and set aside while you prepare the dried shrimp.

  • Step 2

    Soak the dried shrimp in hot water for about 10 minutes or until softened slightly. Drain and finely chop. Set aside for later.

  • Step 3

    Heat the vegetable oil in a wok over high heat. Add the garlic and the pork. Stir-fry for 3-4 minutes or until pork is just cooked. Add the softened dried shrimp and the dried chillies. Stir-fry for half a minute. Then add the green beans, soy sauce and 1/3 cup water. Toss to coat, then cover with a lid and simmer for 5 minutes until beans are tender but still crunchy. Turn the heat off and then toss through the sesame oil. Transfer to a serving plate and drizzle with chilli oil if using. Serve with steamed rice.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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