HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSzechuan Pork & Green Bean Stir Fry
Szechuan Pork & Green Bean Stir-Fry

Szechuan Pork & Green Bean Stir-Fry

with Candied Peanuts & Jasmine Rice

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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 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.


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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


6 ounce

Green Beans

2 unit


½ cup

Jasmine Rice

½ ounce



10 ounce

Ground Pork

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon


2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories800 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate80 g
Sugar27 g
Dietary Fiber4 g
Protein28 g
Cholesterol110 mg
Sodium2610 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Medium Bowl
Plastic Wrap
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


• 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, 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. • 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.


• Heat a large drizzle of oil in pan used for peanuts 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 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. • Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (1⁄3 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.


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