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

Szechuan Pork & Green Bean Stir-Fry

with Candied Peanuts & Jasmine Rice

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 that make up the perfect way to celebrate Asian History Month at your dinner table.

:
Spicy
:
Peanuts
Soy
Wheat
Sesame
Milk

30 minutes
5 minutes

1 thumb

Ginger

6 ounce

Green Beans

2 unit

Scallions

½ cup

Jasmine Rice

½ ounce

Peanuts

()

10 ounce

Ground Pork

2 tablespoon

Szechuan Paste

()

4 tablespoon

Sweet Soy Glaze

()

Salt

Pepper

2 teaspoon

Sugar

2 teaspoon

Cooking Oil

1 tablespoon

Butter

()

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Calories770 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber4 g
Protein31 g
Cholesterol110 mg
Sodium1670 mg

Small pot
Large Pan
Medium Bowl
Plastic Wrap
Small Bowl

Prep
1

• 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.

Cook Rice
2

• 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.

Steam Beans & Candy Nuts
3

• 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.

Cook Pork
4

• 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).

Finish Stir-Fry
5

• 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.

Finish & Serve
6

• 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.

Ground Pork is fully cooked when internal temperature reaches 160°.