Garlic green beans with pork and chilli

• 450 g green beanstrimmed
• 225 g ground pork
• 5 garlic clovesthinly sliced
• 1 tsp red chilli flakes
• 2 tbs soy saucestore-bought
• 1 tbs shaoxing wine
• 1 tsp granulated sugar
• 1 tsp sesame oil
• 2 tbs vegetable oil
• ¼ tsp kosher salt
• ¼ tsp white pepper

1. 1

   Heat vegetable oil in the skillet over high heat until the oil shimmers and just barely begins to smoke. Add the green beans in a single layer (work in two batches if needed) and cook without stirring for about 2 minutes until blistered and charred in spots on the underside. Toss and cook another 1-2 minutes until tender-crisp and spotted with dark blisters all over. Transfer to a plate.

   Tip: Don't crowd the pan — the beans need direct contact with the hot surface to blister instead of steam.

2. 2

   Return the skillet to high heat. Add the ground pork, breaking it into small crumbles with a spatula. Cook for 2-3 minutes until the pork is browned and crispy at the edges with rendered fat pooling in the pan. Push the pork to one side.

3. 3

   Drop the sliced garlic and chilli flakes into the cleared side of the skillet. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden. Stir everything together.

4. 4

   Pour in the soy sauce and shaoxing wine — it should sizzle aggressively. Add the sugar, white pepper, and salt. Toss to combine, then return the blistered green beans to the skillet. Stir-fry everything together for about 1 minute until the beans are coated in the savory glaze and the liquid has mostly evaporated. Kill the heat and drizzle with sesame oil, tossing once more.

   Tip: Keeps in the fridge for up to 3 days. Reheat in a hot skillet — the microwave will make the beans rubbery.

• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.