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

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 tantalizing Szechuan sauce, while peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger-in 30 minutes, no less!

The results? A symphony of flavors and textures that are so delicious, you might just lick the plate. This stir-fry is lightning-fast, packed with bold Asian flavors and sure to become a weeknight favorite.

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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 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, add green beans and a splash of water to a medium microwave-safe bowl; 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 has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl.
4. Wash out the pan used for peanuts. Heat a large drizzle of oil in the pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned, 4-6 minutes (it will cook through in the next step).
5. Stir green beans, scallion whites, remaining ginger and 1 teaspoon sugar into the pan with the pork. Cook, scraping up any browned bits from the bottom of the pan, until ginger is fragrant and pork is cooked through, 1-2 minutes. If scallions begin to 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.
6. Fluff rice with a fork and season with salt and pepper. Divide between bowls. Taste and season the pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and candied peanuts. Serve.

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 can I substitute for Szechuan paste?

Mix 1 tablespoon hoisin sauce with 1 teaspoon chili garlic sauce or sriracha as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.