Szechuan Pork & Green Bean Stir-Fry
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Szechuan Pork & Green Bean Stir-Fry

Szechuan Pork & Green Bean Stir-Fry

Lightning Prep

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.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 thumb


6 ounce

Green Beans

2 unit


½ cup

Jasmine Rice

½ ounce


(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


2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate73 g
Sugar25 g
Dietary Fiber4 g
Protein30 g
Cholesterol110 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Medium Bowl
Plastic Wrap
Small Bowl



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.

Cook Rice

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.

Cook Green Beans and Coat Peanuts

Meanwhile, 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), 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.

Cook Pork

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).

Finish Stir-Fry

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.

Finish and Serve

Fluff rice with a fork and season with salt and pepper. Divide between bowls. Taste and season stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.