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

Skip the takeout and whip up this irresistible Szechuan-inspired stir-fry right in your own kitchen. Tender ground pork and crisp green beans are coated in a sweet and spicy Szechuan sauce, then served over fragrant jasmine rice infused with fresh ginger. The crowning touch? Crunchy peanuts with a sugary glaze that adds the perfect texture contrast.

This dish comes together in just 30 minutes, making it an ideal weeknight dinner. The combination of savory pork, vibrant green beans and the kick of Szechuan paste creates a symphony of flavors that will have everyone reaching for seconds. Garnish with scallion greens and candied peanuts for a restaurant-quality finish at home.

Log in to save recipes and build weekly shopping lists.

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 and cut them 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 minced ginger and cook, stirring, until fragrant, about 1 minute. Stir in the jasmine 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 and set aside. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring constantly, 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 up into pieces, until browned, 4-6 minutes (it will cook through in the next step).
5. Stir the 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, until the ginger is fragrant and the pork is cooked through, 1-2 minutes. (If the scallions brown too quickly, reduce 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 to taste. Divide the rice between bowls. Taste the pork stir-fry and adjust seasoning with salt and pepper if needed. Spoon the stir-fry over the rice. Sprinkle with the scallion greens and candied peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, thawed frozen green beans work well. Pat them dry before cooking to avoid excess moisture.

What can I substitute for Szechuan paste?

A mix of hoisin sauce and chili garlic sauce can mimic the flavor. Use 1 tablespoon hoisin and 1 tablespoon chili garlic sauce.

Is this dish very spicy?

It has a mild to medium heat from the Szechuan paste. Adjust by using less paste or adding a pinch of sugar to balance the spice.