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 are transformed into a crunchy, sugary topping. Everything is served over a bed of steamy rice infused with warm, sizzling ginger.

The result is a symphony of flavors and textures that’s so delicious, you might just lick the plate. Ready to impress your family on a busy weeknight? Let’s get cooking!

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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 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 ginger and cook 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 to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, 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, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl.
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 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 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 substitute the ground pork with another protein?

Yes! Ground chicken, turkey or beef work well. You can also use diced firm tofu for a vegetarian version.

What if I can't find Szechuan paste?

You can substitute with a mix of 1 tablespoon hoisin sauce and 1 teaspoon chili garlic sauce or sriracha.

How do I store leftovers?

Store the stir-fry and rice separately in airtight containers in the fridge for up to 3 days. Reheat in a pan or microwave.