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

Forget takeout-this sweet, spicy and savory stir-fry comes together in just 30 minutes. Ground pork and crisp green beans are coated in a tantalizing Szechuan sauce, while peanuts get a sugary makeover to become the perfect crunchy topping. Everything is served over a bed of steamy jasmine rice infused with warm, sizzling ginger.

The result? A symphony of flavors and textures that’s so delicious, you might just lick the plate. Quick, convenient and absolutely satisfying, this dish is destined to become a weeknight favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the ginger: Peel and finely grate or mince the ginger. Set aside.
3. Cook the green beans: Trim the green beans and cut into 2-inch pieces. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add green beans and cook, stirring occasionally, until blistered and tender-crisp, about 4-5 minutes. Transfer to a plate.
4. Cook the pork: In the same skillet, add the ground pork. Cook, breaking it up with a spatula, until browned and cooked through, about 4-5 minutes. Season with salt and pepper. Remove pork and set aside with green beans.
5. Make the sauce: In a small bowl, whisk together the sweet soy glaze and Szechuan paste.
6. Combine and finish: Reduce heat to medium. Return the green beans and pork to the skillet. Pour the sauce over and toss to coat. Cook for 1-2 minutes until heated through and sauce thickens slightly.
7. Candy the peanuts: In a separate small nonstick skillet, add the peanuts and 1 teaspoon sugar (optional, but recommended). Cook over medium heat, stirring constantly, until sugar melts and coats peanuts, about 1-2 minutes. Be careful not to burn. Transfer to a plate to cool.
8. Prepare the ginger rice: Stir the grated ginger into the cooked rice.
9. Serve: Divide the ginger rice among bowls. Top with the Szechuan pork and green bean mixture. Garnish with sliced scallions and candied peanuts.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. You can also use diced tofu for a vegetarian version.

What if I can't find Szechuan paste?

You can substitute with 1 tablespoon chili bean paste (doubanjiang) mixed with 1 teaspoon soy sauce and a pinch of Sichuan peppercorns.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.