Szechuan Pork Stir-Fry
with green beans and carrots / fried egg
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
- 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 + 1 Tbsp
- Stock, any low-sodium variety - 3 Tbsp (sub water)
- Pork, ground - 1 lb
- Eggs - 4
- Lime juice - 2 tsp
- Ginger - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Stock, any low-sodium variety - 1/2 cup (sub water)
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 Tbsp
- Chili garlic sauce - 1 tsp, more to taste (sub any hot sauce)
Nutrition Facts
Prep
- 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), aminos, 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 until pork is nearly cooked through and is broken apart, ~3 minutes. Drain.
- Add sauce to pork and reduce heat to medium. Add vegetables back in. Simmer for 5 minutes to finish cooking pork and let flavors develop.
- While pork, vegetables, and sauce simmer, heat a nonstick pan over medium heat. Add third part of oil and then crack eggs into heated oil. Cook eggs on one side for sunny-side up or flip and cook on both sides until cooked to your liking.
- Serve pork and vegetables with eggs on top. Top with cilantro and lime juice. Enjoy!
Nutrition Facts
Reviews
Ratings
94 reviews
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 HelpfulSo 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 HelpfulThe 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 HelpfulWe made spring rolls instead of pot stickers since we couldn't find the wonton wrappers, but it was still super delicious!
0 HelpfulThese 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 HelpfulSuper 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