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

Szechuan Shrimp & 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.


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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 thumb


6 ounce

Green Beans

2 unit


½ cup

Jasmine Rice

½ ounce


(Contains Peanuts)

10 ounce


(Contains Shellfish)

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

Not included in your delivery



2 teaspoon


2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories590 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate76 g
Sugar23 g
Dietary Fiber4 g
Protein26 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.


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



• 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

• 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

• 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

• 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

• 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

• 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°.