This is one of my all time favourite Japanese home cooking meals, it brings back so many memories of my childhood. I don’t think I’ve ever seen this dish in Japanese restaurants, it really is a “home cooking” dish. It originated from the Sichuan version, but it’s a lot less oily, not as salty and not as spicy, but still packs a serious punch in the flavour department! And it is made with readily available ingredients that you can get from most supermarkets, whereas when I make the true authentic Sichuan version, it requires a trip to the Asian grocery store (which for me is a wee bit of a trek…).
The mince and green beans are stir fried with ginger and a sauce made with soy sauce, sake, sugar and chilli bean sauce. Sake can be substituted with Chinese cooking wine or mirin or (last resort) sherry, and the chilli bean sauce can be substituted for any other Asian chilli sauce or paste (eg. samba oelak or sriracha). Also this dish is just as tasty made with beef mince.
I steam the beans in the microwave just by wrapping them in cling wrap – the ultimate shortcut way of steaming vegetables! All you do is wrap the beans in cling wrap straight after rinsing them – still wet (you need the water to create the steam) – then microwave it for 1 minute and you will have beans that are perfectly steamed without having used a single pot!
This recipe is incredibly fast to make, I can get this on the table in 10 minutes. Why not pop this in your RecipeTin app and give it a try this week?
- 10 oz / 300 g green beans cut into 2" / 4-5 cm
- 7 oz / 200 g pork mince (or beef)
- 2 scallion/shallot stems , finely sliced
- 1 tsp ginger , minced
- 2 tbsp vegetable or peanut oil
- 1 tbsp soy sauce
- 1 tbsp sake (see notes for substitutes)
- 1 tsp sugar
- 1 tsp chilli bean sauce (see notes)
Combine in the sauce ingredients in a small bowl.
Rinse green beans, shake off water but do not completely dry. Wrap in cling wrap and place in microwave for 1 minute, then remove from microwave and unwrap so they do not overcook. The beans should be just cooked, still crisp. If it needs to be cooked more, put it back in the microwave for 30 seconds at a time. (Or you could just par boil the beans in boiling water).
Add oil in a wok or pan, stir fry shallots and ginger for 20 seconds or until fragrant, but before ginger starts to burn.
Add mince and stir fry, breaking mince apart.
When mince is almost cooked through, add the beans and the Sauce ingredients and stir fry until the mince is cooked through and the sauce is evenly distributed through the beans and mince.
Serve with rice.
1. You can substitute the sake with Chinese cooking wine or sherry. You can also substitute it with miring, but if you do then omit the sugar.
2. Chilli Bean Sauce is readily available in large supermarkets. It can be substituted with sriracha or sambal oelak.
3. The nutritional analysis assumes 3 servings, excluding rice i.e. stir fry only. 3/4 cup of cooked white rice is 130 calories which takes the total up to 448 calories per serving.