Szechuan Pork Stir-Fry
with green beans and carrots / rice
This spicy Szechuan stir-fry is quick and easy but packed with flavor. Feel free to adjust the spice to your preference, or leave the spice out completely - the sauce has plenty of flavor even without it.
- Green beans - 1 lb, sliced into 1” / 2.5cm
- Carrots - 12 oz, thinly sliced
- Cilantro - 2 tsp , leaves chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Stock, any low-sodium variety - 3 Tbsp (sub water)
- Pork, ground - 1 lb
- Lime juice - 2 tsp
- Rice, uncooked white or brown - 1 cup
- Ginger - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Stock, any low-sodium variety - 1/2 cup (sub water)
- Tamari - 1/4 cup
- Cornstarch - 1 Tbsp
- Brown sugar - 1 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 Tbsp
- Chili garlic sauce - 1 tsp, more to taste (sub any hot sauce)
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Ginger / Garlic / Green beans / Carrots - Prep as directed. Combine ginger and garlic. Combine green beans and carrots in another container. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- Make sauce - Combine ginger, garlic, stock (portion for sauce), Tamari, cornstarch, brown sugar, vinegar, toasted sesame oil and chili garlic sauce. (Can be done up to 5 days ahead)
- Heat a large wok over medium-high heat. Add first part of cooking oil and then green beans and carrots with a pinch of salt. Saute until vegetables are bright and starting to brown in spots, 3 to 4 minutes. Add stock (portion for stir-fry) and cover pan with a lid or foil. Simmer vegetables until nearly tender, ~2 minutes. Remove cover and continue to saute until liquid is cooked off. Season with some salt or add some chili garlic sauce (not in ingredients list for stir-fry) if you’d like it to have a bit of spice.
- Set vegetables aside and return wok to medium-high heat.
- Add second part of cooking oil and then pork. Saute, breaking pork apart, until cooked through, ~5 minutes. Drain any excess grease off the pork.
- Add sauce to pork and simmer until sauce thickens slightly and coats pork, ~1 minute more. Add vegetable back in and stir to combine with sauce.
- If rice was made ahead, reheat in the microwave.
- Serve pork and vegetables over rice. Top with cilantro and lime juice. Enjoy!
This dish was so good!! This was the first meal we made with CookSmart and it was pretty easy and really tasty! Would love to see a video on cooking and steaming the wontons. Can't wait to make the other meals!!0 Helpful
So delicious! I never would have thought I’d be making my own potstickers! I have made them three times and my family loves them. We double the sauce.0 Helpful
The flavor of the pork was delicious. Loved the seasoning. Added a little extra Sriracha sauce at the table (not everyone in the family likes super spicy). Really good.0 Helpful
We made spring rolls instead of pot stickers since we couldn't find the wonton wrappers, but it was still super delicious!0 Helpful
These were fun. I liked the pork, but made a version with pork, cabbage and mushrooms with leftover wrappers and preferred that. I am glad I learned how to make them though!0 Helpful
Super late to the potsticker party, but they were yummy. They did take a long time and luckily I had help. I added some ketchup and ginger to the sauce. It wasn't very thick, but it was still tasty. I also added mushrooms and cabbage (from the veg version) to the filling. Had a significant portion of filling left after I ran out of wrappers, too.0 Helpful