Sichuan-style Fried Greens and Veal Mince Rice

Based on a classic Sichuan dish, this is a punchy stir-fry perfect for a cold night.

Serves: 4-6

Prep Time: 25 minutes

Cooking Time: 30 minutes

Source: myWaitrose February 2017

Ingredients:

330g pack brussels sprouts

3 tbsp vegetable oil

400g pack Waitrose 1 British veal mince

300g pack fine green beans, trimmed and cut into 3cm lengths

2 tsp dried chilli flakes

½ tsp sichuan peppercorns, roughly ground

30g fresh root ginger, finely grated

4 garlic cloves, crushed

bunch salad onions, white parts finely chopped, green tops sliced

250g pouch microwaveable long grain rice

2 tbsp reduced salt soy sauce

1 tbsp shaoxing rice wine (or dry sherry)

1 tsp clear honey

Method: 1 Trim and shred the sprouts, reserving any nice leaves that detach. Heat ½ tbsp oil in a heavy-based frying pan or wok. Fry the mince over a high heat, breaking it up, until well browned (8-10 minutes); remove from the pan and set aside. Add 1 tbsp oil and the beans to the hot pan. Stir-fry for 5 minutes, until charred and softened, then set aside. Stir-fry the shredded sprouts in another 1 tbsp oil set aside.

2 Add the final ½ tbsp oil to the pan and stir-fry the chilli flakes, peppercorns, ginger, garlic and white salad onion for 1-2 minutes. Break up the rice and add to the pan, along with the soy rice wine and honey. Stir-fry for 3-5 minutes more, until piping hot. Toss the veg (including any reserved sprout leaves) and mince back through the rice and serve scattered with the salad onion tops.

Per serving (6) 1405k/336kcal/18.9g fat/5.6g saturated fat/21.6g carbs/4.9g sugars/4.1g fibre/19.9g protein/0.8g salt/116µg folic acid