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 tender green beans are coated in a bold Szechuan sauce, while peanuts get a sugary makeover into a crunchy topping. Everything is served over fluffy jasmine rice kissed with warm ginger.

The result is a symphony of flavors and textures: savory pork, crisp beans, sticky-sweet glaze and nutty crunch. It’s so delicious, you might just want to lick the plate clean.

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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 Vegetable 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 all produce. Peel and mince or grate the ginger. Trim the green beans, if needed and cut crosswise into 2-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 1 minute. Stir in the rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, place the green beans in a medium microwave-safe bowl with a splash of water. Cover with plastic wrap and microwave until tender, 1-2 minutes. Drain. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl and set aside.
4. Wipe out the pan used for peanuts. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add the ground pork and cook, breaking it into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
5. Stir in the green beans, scallion whites, remaining ginger and 1 teaspoon sugar. Cook, scraping up any browned bits from the bottom of the pan, until the ginger is fragrant and the pork is cooked through, 1-2 minutes. If the scallions brown too quickly, reduce the heat to medium-low. Stir in the Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off the heat.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Taste the pork stir-fry and season with salt and pepper if needed; spoon it over the rice. Sprinkle with the scallion greens and candied peanuts. Serve immediately.

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 chicken or tofu for a vegetarian option.

What can I substitute for Szechuan paste?

You can use a mix of hoisin sauce and chili garlic sauce or double the sweet soy glaze and add red pepper flakes to taste.

How do I make this dish less spicy?

Reduce the amount of Szechuan paste or omit it entirely. Add extra sweet soy glaze and a splash of rice vinegar for balance.