Szechuan Pork Stir-Fry
with green beans and carrots / rice

Name: Szechuan Pork Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Green beans, sliced into 1” / 2.5cm; 12 oz Carrots, thinly sliced; 2 tsp Cilantro, leaves chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 3 Tbsp Stock, any low-sodium variety (sub water); 1 lb Pork, ground; 2 tsp Lime juice; 1 cup Rice, uncooked white or brown; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1/2 cup Stock, any low-sodium variety (sub water); 1/4 cup Tamari; 1 Tbsp Cornstarch; 1 Tbsp Brown sugar; 2 Tbsp Vinegar, rice; 2 Tbsp Oil, toasted sesame; 1 tsp Chili garlic sauce, more to taste (sub any hot sauce)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Szechuan Pork Stir-Fry:

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:

Rice, uncooked white or brown - 1 cup

Szechuan Stir-Fry Sauce:

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)

Prep

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)

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Make

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!

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