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

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-style sauce, while peanuts are transformed into a crunchy, candied topping. Everything is served over a bed of steamy jasmine rice infused with warm, sizzling ginger.

The result is a symphony of flavors and textures that makes for an unforgettable weeknight dinner. Ready to impress? 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 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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

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 ginger and cook, stirring, 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 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, 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, season with salt and pepper and cook, breaking up the meat, until browned, 4-6 minutes.
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 well coated, 1-2 minutes more. Turn off heat and season with salt and pepper if desired.
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 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 would work well. Adjust cooking time as needed to ensure the meat is fully cooked.

Is there a substitute for Szechuan paste?

You can use a mix of hoisin sauce and chili garlic sauce to mimic the sweet-spicy flavor. Adjust to taste.

Can I make this dish ahead of time?

The stir-fry is best enjoyed fresh, but you can prep the ingredients in advance. Store the cooked rice and stir-fry separately in the fridge and reheat gently.