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
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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.
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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.
