PORK AND GREEN BEAN STIR-FRY WITH PEANUTS
This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
- In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
- In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
- Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
- Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
- Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
- Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
- Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
- Add in peanuts; toss to combine.
- Season with salt and pepper if desired.
- Transfer to a bowl and sprinkle with chopped green onions.
- Sprinkle with more peanuts if desired and serve with rice.
- Delicious!
Nutrition Facts : Calories 494.4, Fat 35.3, SaturatedFat 5.1, Sodium 1498.8, Carbohydrate 35.1, Fiber 10.8, Sugar 12.1, Protein 18.7
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
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
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 GREEN BEANS
These are great. The recipe was originally from one of the Moosewood cookbooks with a bit of tweaking. They recommend "follow the cooking method exactly, as it is critical to the success of this dish. Both the wok and the oil should be hot, and the beans should cook quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also, try to hang in there with the full quantity of garlic. The intense cooking heat will take the edge off it, leaving behind just the right amount of flavor." ENJOY!
Provided by Kimke
Categories Vegetable
Time 20m
Yield 6 side dish servings
Number Of Ingredients 6
Steps:
- Place a medium-large wok or heavy deep skillet over medium high heat.
- After a minute, add the oil.
- Wait a minute or so, and add the green beans.
- Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared.
- Add the garlic, salt, and ginger (and optional red pepper).
- Stir-fry for several more minutes, then remove from heat.
- Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 133.5, Fat 9.4, SaturatedFat 1.4, Sodium 203.6, Carbohydrate 12, Fiber 4.2, Sugar 5, Protein 3
SZECHUAN PORK
Make and share this Szechuan Pork recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.
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
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