Szechuan Pork & Green Bean Stir-Fry
with Peanuts & Jasmine Rice
- Peanuts
- Milk
- Soy
- Wheat
- Sesame
Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground pork and green beans are coated in tantalizing szechuan sauce and peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in 30 minutes, no less! The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.
Ingredients
1 thumb
Ginger
6 ounce
Green Beans
2 unit
Scallions
½ cup
Jasmine Rice
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Ground Pork
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Sugar
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Peel and mince or grate ginger. Trim green beans, if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl.
Wash out pan used for peanuts. Heat a large drizzle of oil in pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll cook through in the next step).
Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4) into pan with pork. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and pork is cooked through, 1-2 minutes. (TIP: If scallions brown too quickly, reduce heat to medium low.) Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat.
Fluff rice with a fork and season with salt and pepper. Divide between bowls. Taste and season pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet-spicy-savory balance, though some found it too sweet or salty; adjusting seasoning to taste is recommended.
- Ease of prep: Quick and simple to make, with clear instructions; candying peanuts was tricky for some.
- Suggestions: Consider adding more veggies like broccoli or carrots; some preferred stir-frying green beans instead of microwaving.
- Portions: Several wished for more rice and peanuts; adding extra vegetables helped bulk up the meal.
- Spice level: Heat level varied for different people; those who like it spicier suggest adding chili flakes or Sriracha 🌶️.
Reviews from our home cooks
This is my first Hello Fresh. Today I made the Szechuan Pork & Green Bean Stir-Fry. It was very easy to follow and everything turned out right on time. Very tasty and spicy, but in a good way. There was plenty for two people and what I like is no leftovers to crowd the refrigerator. Looking forward to making the other two this week.
Two thumbs up for the Szechuan Pork & Green Bean Stir-Fry. Appreciated the microwave with water suggestion for the green beans. We were getting tired of roasting and frying vegetables with oil and butter. Also added some mushrooms which extended the 2 meal recipe to 3 meals.
Rice was heaven sent. Pork and green beans also delicious! The peanuts were such a fun twist to a delicious meal. But I had to improvise because the soy glaze looked pretty nasty. It was wayyy to sweet and i cant imagine enjoying eating it. Instead i used the whole szechuan packet and about 3 table spoons of Hoisin saice. It was delicious! I plan to replicate this recipe in my rotation
The Szechuan pork bowl was extremely good. The green beans added a nice flavor and color to the dish. The peanuts were an added plus. We decided not to use all of the spice because we didn't want the meal to be too spicy. It turned out great!
This Szechuan Pork and Green Bean stir fry was outstanding!!! It was simple to make and the taste knocked my socks off! It was so delicious that I almost tipped myself. Well done, hello fresh.
Great flavors and the ginger infusion for the rice was brilliant. I just opted to stir fry the green beans first rather than steam, and added baby bok choy for some more green. I also skipped the peanuts, just not a fan.
Another tasty meal! Based on our experience with both the two serving and for serving sizes, we bought this Szechuan pork and green beans stirfry in the four serving size but it was barely just right for three people. Sometimes the two serving size serves all three of us very well. More rice was definitely needed and we use the four-serving size when we have a guest. This was not enough for four people. Very tasty, though!
Usually do not eat pork but was surprise how light and tasty it was. Tweet the recipe a bit. Used peanut butter instead of peanuts. The fresh ginger cooked in my jasmine rice was Amazing! Cooked the green beans in a steamer(still old fashion) The green beans were crispy and colorful. You Chefs are making a Pro out of me!
Stir-frying green beans is a bit tricky. Turned out more like Szechuan Pork with green bean crudites, aka raw
This dish was so delicious. The candied peanuts paired well with the Szechuan pork, and it was neat learning how to glaze!
