Szechuan Green Beans & Pork

This quick and flavorful stir-fry combines crisp-tender green beans with savory ground pork in a zesty Szechuan-inspired sauce. The dish balances the heat of crushed red pepper with the aromatic warmth of fresh ginger and garlic, finished with a touch of sesame oil for depth. It is a perfect weeknight dinner that comes together in under 30 minutes, offering a satisfying mix of textures and bold flavors. Serve it over steamed rice for a complete meal that brings restaurant-quality taste to your home kitchen without the hassle.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 245

Description

This quick and flavorful stir-fry combines crisp-tender green beans with savory ground pork in a zesty Szechuan-inspired sauce. The dish balances the heat of crushed red pepper with the aromatic warmth of fresh ginger and garlic, finished with a touch of sesame oil for depth. It is a perfect weeknight dinner that comes together in under 30 minutes, offering a satisfying mix of textures and bold flavors. Serve it over steamed rice for a complete meal that brings restaurant-quality taste to your home kitchen without the hassle.

Ingredients

1 1/4 lb Green beans; trimmed
1/2 lb Ground pork
1/3 c Vegetable oil
2 tablespoon Soy sauce
2 tablespoon Chicken broth; or water
2 tablespoon Dry sherry
1 teaspoon Sesame oil
1 teaspoon Rice vinegar; or White vinegar
1 teaspoon Fresh ginger; minced
1 teaspoon Sugar
1 scallion Chopped
1/2 teaspoon Salt
1/2 teaspoon Hot red pepper; crushed
3 cloves Garlic; minced

Directions

1
In a small bowl, combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, and hot pepper. Set aside.
2
In a wok or 12-inch skillet, heat vegetable oil until very hot but not smoking.
3
In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green and just beginning to brown, about 2 minutes per batch.
4
Transfer beans to paper towels to drain. Discard oil remaining in wok.
5
Reduce heat to medium. Add pork, garlic, and ginger to the wok.
6
Cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes.
7
Add green beans and stir-fry for 1 minute longer.
8
Stir in reserved sauce and cook until liquid is almost evaporated, about 1 minute.
9
Transfer to a serving dish and sprinkle scallion over top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 245kcal

% Daily Value *
Total Fat 18.5g29%
Saturated Fat 4.5g23%
Cholesterol 28mg10%
Sodium 580mg25%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 2g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan instead of deep-frying the beans.

For a milder dish, reduce the amount of crushed red pepper or omit it entirely.

Serve immediately over steamed rice for best results.

Keywords: szechuan, green beans, ground pork, stir fry, chinese cuisine, spicy, garlic, ginger, soy sauce, sesame oil, quick dinner, vegetables, protein, wok, scallions, red pepper, weeknight meal, asian style, crunchy, saucy

Read it online: https://www.chefs-mate.com/recipe/szechuan-green-beans-pork/