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Szechuan Shrimp & Green Bean Stir-Fry
Szechuan Shrimp & Green Bean Stir-Fry

Szechuan Shrimp & Green Bean Stir-Fry

with Candied Peanuts & Jasmine Rice

Recipe Development Team
Recipe Development TeamPublished on July 31, 2024

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.

Tags:
Spicy
Easy Prep
Allergens:
Peanuts
Shellfish
Soy
Wheat
Sesame
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

6 ounce

Green Beans

2 unit

Scallions

½ cup

Jasmine Rice

½ ounce

Peanuts

(Contains: Peanuts)

10 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Szechuan Paste

(Contains: Soy, Wheat, Sesame)

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat, Sesame)

Not included in your delivery

Salt

Pepper

2 teaspoon

Sugar

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories560 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate71 g
Sugar23 g
Dietary Fiber4 g
Protein27 g
Cholesterol230 mg
Sodium2350 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.

Utensils

Small pot
Medium Bowl
Plastic Wrap
Large Bowl
Small Bowl
Paper Towel

Instructions

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, 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.

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 Shrimp
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).

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.

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 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.

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.

Shrimp are fully cooked when internal temperature reaches 145°.

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