Szechuan Pork & Green Bean Stir-Fry

Name: Szechuan Pork & Green Bean Stir-Fry with Peanuts & Jasmine Rice
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Ginger; 6 oz Green Beans; 2 unit Scallions; 1/2 cup Rice; 1/2 oz Peanuts; 10 oz Ground Pork; 2 tsp Granulated Sugar; 2 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper; 2 tbsp Szechuan Paste; 4 tbsp Sweet Soy Glaze

with Peanuts & Jasmine Rice

By Recipe0 System

Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground pork and green beans are coated in tantalizing szechuan sauce and peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in 30 minutes, no less! The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Ginger
6 oz Green Beans
2 unit Scallions
1/2 cup Rice
1/2 oz Peanuts
10 oz Ground Pork
2 tsp Granulated Sugar
2 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper
2 tbsp Szechuan Paste
4 tbsp Sweet Soy Glaze

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Peel and mince or grate ginger. Trim green beans, if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), 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

While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl.
4

Wash out pan used for peanuts. Heat a large drizzle of oil in pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll cook through in the next step).
5

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4) into pan with pork. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and pork is cooked through, 1-2 minutes. (TIP: If scallions brown too quickly, reduce heat to medium low.) Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat.
6

Fluff rice with a fork and season with salt and pepper. Divide between bowls. Taste and season pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.

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