Spicy Szechuan Pork and Green Bean Stir-Fry with Candied Peanuts

Forget takeout-this sweet-spicy-savory stir-fry comes together in just 30 minutes. Ground pork and green beans are coated in a tantalizing Szechuan-style sauce, while peanuts are transformed into a crunchy, candied topping. Everything is served over a bed of steamy jasmine rice infused with warm, sizzling ginger.

The result is a symphony of flavors and textures that will make you feel like you’re levitating. With minimal prep and one pan, you’ll have a restaurant-quality meal that’s perfect for busy weeknights.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

Instructions

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.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, about 1 minute. Stir in rice, 3/4 cup water 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.
3. While rice cooks, place green beans in a medium microwave-safe bowl with a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. Heat a large nonstick pan over medium-high heat. Add peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until water evaporates and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned, 4-6 minutes (it will finish cooking later).
5. Stir green beans, scallion whites, remaining ginger and 1 teaspoon sugar into the pan with pork. Cook, scraping up any browned bits, until ginger is fragrant and pork is cooked through, 1-2 minutes. If scallions brown too quickly, reduce heat to medium-low. Stir in Szechuan paste, sweet soy glaze and 1/4 cup water. Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat. Taste and season with salt and pepper if desired.
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 candied peanuts. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

Is Szechuan paste very spicy?

It has a moderate heat level. You can reduce the amount for a milder dish or add extra for more kick.

Can I make this dish gluten-free?

Check your sweet soy glaze and Szechuan paste labels; many contain wheat. Use tamari and a gluten-free chili paste as substitutes.