Spicy Szechuan Pork Rice Bowls with Mandarin Orange and Edamame

These Szechuan pork rice bowls are the perfect weeknight dinner when you’re craving something bold and satisfying. Ground pork is cooked with bell pepper, scallions, ginger and garlic, then tossed in a spicy-sweet Szechuan-style sauce made with hoisin and sesame oil. Edamame and juicy mandarin orange pieces add texture and brightness, making every bite a delightful mix of flavors.

Served over fluffy buttered rice and garnished with fresh scallion greens, this bowl is a complete meal that comes together in just 35 minutes. It’s a great way to enjoy a restaurant-quality dish at home with simple ingredients.

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Ingredients

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each into small pieces (peel away any excess pith from the flesh).
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve. While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil and 2 TBSP water (4 TBSP for 4).
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger and garlic; cook until pork is cooked through, 1-2 minutes more. Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more. Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.
4. Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings). Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well in this recipe. Adjust cooking time as needed.

Is this dish very spicy?

It has a moderate level of heat from the Szechuan paste. You can reduce the amount for a milder flavor.

Can I make this recipe ahead of time?

The components can be prepared in advance, but the dish is best served fresh. Store leftovers in an airtight container in the fridge for up to 2 days.