Szechuan-Hoisin Pork & Rice Bowls
with Mandarin Orange & Edamame
- Soy
- Sesame
- Wheat
- Milk
In this spicy-sweet and savory dinner, ground pork, scallions, bell pepper, ginger, and garlic are sautéed in a tantalizing Szechuan-style sauce. It's all tossed with edamame and juicy pieces of mandarin orange and piled over fluffy rice. The result? A delicious symphony of flavors, colors, and textures.
Ingredients
2.5 teaspoon
Rice Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Pork
1 unit
Mandarin Orange
2 unit
Scallions
1 unit
Bell Pepper
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¾ cup
White Rice
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each into small pieces (peel away any excess pith from the flesh).
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
-
While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil, and 2 TBSP water (4 TBSP for 4).
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
-
Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger, and garlic; cook until pork is cooked through, 1-2 minutes more.
-
Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more.
-
Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.
-
Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).
-
Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the complex flavor combination, though some found it bland and wanted more sauce or stronger Szechuan heat.
- Ease of prep: Quick and easy to make with simple prep, though peeling fresh ginger takes extra time.
- Suggestions: Add more garlic (cloves are often tiny), extra sauce for better coating, and cook edamame with peppers for softer texture.
- Portions: Generous servings that easily make 3-4 meals; some felt there wasn't enough rice for the amount of toppings.
- Mandarin oranges: Opinions split — some loved the citrus balance while others found them bitter when cooked or preferred adding extra.
- Rice preparation: Skip the vinegar addition if preferred; some found it gave an odd taste to the rice.
Reviews from our home cooks
So I may have been a tiny bit worried about the spice level (I know about Szechuan/Sichuan food) in this, especially when I saw and smelled the Szechuan paste... HOWEVER this managed the PERFECT level of spicy-enough-to-tingle-A-BIT without the crying & sweating & drinking a gallon of water/milk/whatever. And I loved that it included the edamame & orange for texture & balance. An instant favorite, no notes!!!
The edamame, orange and bell peppers were a good vegetable additions to the pork/rice - the rice vinegar/salt added flavor to the rice, and the szechuan spice paste/mix was flavorful. Excellent dish. Will order again
Liked the edamame beans. And that was a new way to cook ground pork for me. I'll remember that technique for other ground meats - it keeps it chunky. My wife didn't care for the flavor - the Hoisin flavor. I felt like the meal needed more sauce over all. It didn't quite coat the pork the way I had hoped - thick and sticky. I think it may need more Szechuan sauce to balance out the Hoisin sauce(?) I also think you should provide a measurement for the ginger. You gave me a root, so I used the whole root. I think it was too much. My fault, but I don't know enough about ginger root to know how much I should use.
Delicious! Better than take out. Easy to make. Love the edamame. Change to eat different vegetables in a tasty way! We love to add crunchy Chinese noodles to these types of dishes.
Omg this was amazing! Absolutely full of flavor! Awesome crunch from the edamame. Bright colors make it so pleasing to the eye. Without a doubt in my fave 5!
This is an easy dish to make. Very good. I'm impressed with the idea of the rice vinegar in the rice and not in the mixture. Great flavor in every bite
Little bit harder to cook, but honestly this one was a lot like going out to a restaurant, but I cooked it myself.
Really enjoyed the variety of fruits and veg in this recipe! Also enjoyed how quickly it came together.
Love this and it was the one that didn't send a hard copy of the recipe. But it is Amazing. Love the taste. Was unsure about the orange but really brings it together. Should know better than to question you guys.
This dish is good, but it is too chewy and it made my jaw hurt. I would recommend cooking the edamame a little more to make it softer.
