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SIZZLING PORK & SUGAR SNAP PEAS (Donal called this ‘crispy szechuan pork’)

Servings: 2

Hands On Time : 15 minutes

Cooking Time: 5 minutes

Ingredients

1 tbsp rapeseed oil

250g pork mince

1 red chilli, thinly sliced

3 garlic cloves, finely grated

Thumb-sized piece of fresh ginger, peeled and finely grated

2 tsp sugar

4 tbsp reduced salt soy sauce

2 tbsp Chinese rice wine

6 Szechuan peppercorns, ground

200g green beans, trimmed and sliced on the diagonal

200g ready to wok flat rice noodles

6 spring onions, thinly sliced, plus extra to serve

Instructions

1)Before you start bring a large saucepan of salted water up to the boil along with preheating a large frying pan over a medium–high heat. Add the noodles to the pot of boiling water and cook for a minute or two or according to the packet instructions, drain.

2)Add the oil to the pan and then the pork mince, use a wooden spoon to break it up as you fry it. Cook until meat is slightly browned.

3)While the mince is frying thinly slice the chilli, grate the garlic and ginger then add them to the stir-fry for a further 30 seconds.

4)Add the sugar, soy sauce, rice wine, Szechuan peppercorns and continue to stir-fry for a minute, add the sugar snaps, noodles and the spring onions to this and toss so the noodles absorb all the juices and taken on all the flavours from the pan.

5)Serve the spicy pork warm with a sprinkling of sliced spring onions and chillies.

Nutritional

KCALS

454

FAT

19g

SAT FAT

5g

CARBS

36g

SUGARS

11g

FIBRE

6g

PROTEIN

32g

SALT

2.99g

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