Szechuan Pork & Green Bean Stir-Fry
Now get 50% more protein per serving in this HelloFresh classic!
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
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 a tantalizing Szechuan-style sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in just 30 minutes! The results? A symphony of flavors and textures so delicious, you might just lick the plate–no judgments here.
Ingredients
6 ounce
Green Beans
¾ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
15 ounce
Ground Pork
2 unit
Scallions
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Sugar
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.
-
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.
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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, 1¼ cups water (2¼ 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.
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Keep covered off heat until ready to serve.
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While rice cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain.
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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.
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Turn off heat; transfer to a small bowl. Wash out pan.
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Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step). TIP: Not sure how much pork to use? Refer to the “Before you start” section at left for guidance.
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Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) 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 begin to brown too quickly, reduce heat to medium low.
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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. Taste and season with salt and pepper if desired.
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Fluff rice with a fork and season with salt and pepper.
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Divide rice between bowls; top with stir-fry. Sprinkle with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the dish, praising its balance of sweet, salty, and savory. Some found it mild; consider adding extra Szechuan paste for more heat 🌶️.
- Ease of prep: Quick and simple to make, though a few noted missing sauce instructions. Adding sauces at the end worked well for most.
- Suggestions: Try toasting peanuts instead of candying for less sweetness. Consider adding extra veggies like broccoli slaw or carrots for more variety.
- Portions: Some found the meat-to-vegetable ratio high; adding more green beans or other vegetables could balance the dish.
- Leftovers: Several mentioned having enough for leftovers, which reheated well. The dish is versatile with different veggie combinations.
Reviews from our home cooks
Loved this recipe but expected it to be more spicy since Szechuan was in the name.
This is always a favorite recipe and easy to prepare!
I'm an amateur cook so these work great. I'm learning how to cook and this was delicious.
