Spicy Szechuan Pork and Green Bean Stir-Fry with Ginger Rice

Forget takeout-this Szechuan-style stir-fry brings the bold flavors of your favorite Chinese restaurant right to your kitchen in just 30 minutes. Ground pork and fresh green beans are tossed in a tantalizing sauce made with Szechuan paste and sweet soy glaze, then topped with crunchy candied peanuts for an irresistible texture contrast.

Everything is served over a bed of fluffy jasmine rice infused with warm, sizzling ginger. The result is a symphony of sweet, spicy and savory notes that will have you reaching for seconds. Quick enough for a weeknight dinner but impressive enough for guests, this recipe proves that homemade stir-fry can be both simple and spectacular.

Log in to save recipes and build weekly shopping lists.

Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 the scallions and slice thinly, separating the white parts from the green tops.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half of the minced ginger and cook, stirring, until fragrant, about 1 minute. Stir in the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered 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.
4. 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. Wipe the pan clean.
5. 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 into small pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
6. 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 start to brown too quickly, reduce the heat to medium-low.
7. Add the Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is thoroughly coated and the sauce has thickened slightly, 1-2 minutes. Turn off the heat. Taste and adjust seasoning with salt and pepper if desired.
8. 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. Serve immediately.

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?

You can use chili bean paste (doubanjiang) or a mix of sriracha and soy sauce with a pinch of Sichuan peppercorns.

How do I store leftovers?

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