
Stir fried beans with pork mince
The green beans are “dry-fried,” a Szechuan cooking technique that makes the beans very tender and keeps their fresh flavour and colour. The beans are wok fried on high heat with very little oil until they start to blister.

The Little Cube
Blending Cantonese and Sichuan-style food, The Little Cube focuses on creating modern dishes that combine classic Chinese ingredients.
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