SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
- Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
SZECHUAN PORK & GREEN BEAN STIR-FRY WITH PEANUTS & JASMINE RICE
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.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 770 kcal, Fat 38 g, SaturatedFat 13 g, Carbohydrate 73 g, Sugar 25 g, Protein 30 g, Fiber 4 g, Cholesterol 110 mg, Sodium 2560 mg
SZECHUAN GREEN BEANS WITH GROUND PORK
This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice.
Provided by Golden Sunflower
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam beans 5 minutes (should be snappy not mushy).
- Combine the first 4 ingredients in a medium bowl.
- Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
- Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
- Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
- Serve over hot rice - Enjoy!
Nutrition Facts : Calories 555.4, Fat 14.7, SaturatedFat 5, Cholesterol 41.1, Sodium 332.7, Carbohydrate 86.1, Fiber 4.7, Sugar 5.4, Protein 17.6
SICHUAN PORK STIR-FRY
This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Combine stem lettuce and pinch of salt in another bowl.
- Combine water and cornstarch in a small bowl; stir into a smooth paste.
- Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
- Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
- Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
Provided by Coppercloud
Categories Pork
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
- 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
- 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
- 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
VIETNAMESE PORK AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside.
- Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate.
- Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through.
- Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.
Nutrition Facts : Sugar 17 grams, Protein 30 grams, Fiber 4 grams, Carbohydrate 60 grams, Sodium 681 milligrams, Cholesterol 67 milligrams, SaturatedFat 2 grams, Fat 10 grams, Calories 440
SZECHUAN PORK & GREEN BEAN STIR-FRY WITH CANDIED PEANUTS & JASMINE RICE
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 a 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.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 13
Steps:
- • Wash and dry 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.
- • 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.
- • While rice cooks, in a medium microwave-safe bowl, add green beans and a splash of water; 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. Wash out pan.
- • Heat a large drizzle of oil in pan used for peanuts 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).
- • Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) 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 begin to brown too quickly, reduce heat to medium low. • Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (1⁄3 cup for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat. Taste and season with salt and pepper if desired.
- • Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls; top with stir- fry. Sprinkle with scallion greens and peanuts. Serve.
Nutrition Facts : Calories 800 kcal, Fat 39 g, SaturatedFat 13 g, Carbohydrate 80 g, Sugar 27 g, Protein 28 g, Fiber 4 g, Cholesterol 110 mg, Sodium 2610 mg
SZECHUAN PORK & GREEN BEAN STIR FRY
This Szechuan Pork & Green Bean Stir Fry is a spicy one pan dish that takes just 15 minutes to make! It's a great weeknight dinner you can throw together when you are short on time, and low on ingredients!
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Refined Sugar Free Specific Carbohydrate Diet Legal Whole30
Time 15m
Number Of Ingredients 12
Steps:
- In a high speed blender or NutriBullet combine the chicken stock, balsamic vinegar, coconut aminos and medjool dates and blend until smooth.
- Heat sesame oil on high heat in a large skillet or wok. Once hot add in the green beans and cook for 4-5 minutes until the beans have begun to soften and slightly char. Remove the green beans from the wok and set aside.
- Lower the heat to medium high and add the ground pork to the wok. Use a wooden spoon to break the meat up into a fine crumbly texture.
- After 5 minutes the meat should be cooked through and slightly browned. Add in the garlic, ginger and ground Szechuan peppercorns and leave to cook for 1 minute.
- After 1 minute add in the sauce and green beans and leave to cook for another 3 minutes.
- Stir in the white sesame seeds and optional dried chili peppers and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 20 g, Protein 26 g, Fat 20 g, Sodium 440 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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