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 green beans are coated in a tantalizing Szechuan sauce, while peanuts get a sugary makeover for the perfect crunchy topping. Serve over steamy jasmine rice infused with warm ginger for a symphony of flavors and textures.

This dish is all about balance: the heat from Szechuan paste, the sweetness from the glaze and candied peanuts and the freshness of scallions. It’s a complete meal in one pan (plus a pot for rice) that will have you licking your 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 Cooking 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 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 wipe out the pan.
4. Heat a drizzle of 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 finish cooking 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, until the ginger is fragrant and the pork is cooked through, 1-2 minutes. If the scallions start to 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 well coated, 1-2 minutes more. Turn off the heat and season with salt and pepper to taste.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls, top with the stir-fry and sprinkle with the scallion greens 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 can I substitute for Szechuan paste?

Mix 1 tablespoon hoisin sauce with 1 teaspoon chili garlic sauce or sriracha for a similar sweet-spicy flavor.

Can I make this dish ahead of time?

The stir-fry is best fresh, but you can prep the ingredients (chop veggies, make candied peanuts) a day ahead. Reheat gently in a pan.