Sichuan dry-fried green beans with minced chicken

Ingredients

For 1 serving

• Green beans200 g
• Ground chicken120 g
• Garlic2 cloves
• Ginger5 g
• Chili pepper1
• Tamari1 tablespoon
• White rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile wash and trim the green beans and dry them very well with a tea towel, so they blister in the pan instead of steaming. Chop the garlic, peeled ginger and chilli.
3. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the green beans for 7 minutes, until the skins wrinkle and blister with dark spots; lift them out, leaving the oil behind.
4. In the same pan fry the chicken mince with garlic, ginger and chilli for 4 minutes, breaking it up, until golden.
5. Return the green beans, add the tamari and toss for 1 minute, until everything is well coated; serve with the rice.