Spicy Szechuan Pork and Green Bean Stir-Fry with Peanuts

Forget takeout and whip up this sweet, spicy and savory stir-fry in just 30 minutes. Ground pork and tender green beans are coated in a mouthwatering Szechuan-style sauce, then topped with crunchy candied peanuts for the perfect finish. Served over fluffy rice infused with warm ginger, every bite is a symphony of flavors and textures.

This dish is not only quick but also packed with protein, making it a satisfying weeknight dinner. The combination of savory pork, crisp green beans and a kick of Szechuan paste will have you coming back for seconds. No judgment if you lick the plate!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

15 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate the ginger. Trim the green beans and cut crosswise into 2-inch pieces. Trim and thinly slice the scallions, separating whites from greens.
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, 1¼ cups 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 and 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 the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the meat, until browned, 4-6 minutes.
5. Stir in the green beans, scallion whites, remaining ginger and 1 teaspoon sugar. Cook, scraping up any browned bits, until ginger is fragrant and pork is cooked through, 1-2 minutes. Stir in the Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is well coated, 1-2 minutes. Season with salt and pepper if desired.
6. Fluff the rice with a fork and season with salt and pepper. Divide rice between bowls, top with stir-fry and sprinkle with scallion greens and candied peanuts.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well as substitutes.

Is there a substitute for sweet soy glaze?

You can mix 3 parts soy sauce with 1 part honey or brown sugar as a substitute.

Can I make this dish ahead of time?

The stir-fry is best fresh, but you can prep the ingredients in advance. Store components separately and reheat before serving.