Sichuan-Style Snake Beans

This classic dish works with green beans as well. The pork gives the sauce a great texture and, by all means, add more chilli if you like. I personally like this dish quite fiery.


  • 300 g (10½ oz) snake beans, cut into 10 cm (4 inch) lengths
  • 4 tablespoons vegetable oil
  • 1 teaspoon chilli oil
  • 100 g (3½ oz) minced (ground) pork belly
  • ½ knob of ginger, peeled and finely chopped
  • 1 tablespoon shaoxing
  • 3 tablespoons fresh chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 tablespoon Chinkiang vinegar
  • 1 teaspoon sesame oil
  • 2 spring onions (scallions), finely chopped


Heat a wok until just smoking. Add 2 tablespoons of the vegetable oil and, when hot, reduce the heat to medium and stir-fry half the beans for 3–4 minutes, or until they begin to wrinkle. Remove the beans with a slotted spoon, then reheat the wok with another tablespoon of vegetable oil and repeat the process with the remaining beans. Wipe the wok clean.

Heat the remaining vegetable oil and chilli oil in the wok until just smoking and stir-fry the pork, breaking it up with a spoon, until it starts to colour. Add the ginger and stir-fry until fragrant, then deglaze the wok with the shaoxing. Return the beans to the wok and add the stock, sugar, salt and vinegar. Cook until the liquid has almost completely evaporated, then turn off the heat and add the sesame oil. Transfer to a serving plate and sprinkle with the spring onions to serve.