Szechuan Shrimp & Green Bean Stir-Fry

• 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, 3⁄4 cup water (11⁄2 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 season with salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).

Rinse shrimp* under cold water; pat dry with paper towels. Swap in shrimp or beef* for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.

• 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 1⁄4 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.