Szechuan Pork Stir-Fry with green beans and carrots / quinoa
- 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)
- Green beans - 1 lb, sliced into 1” / 2.5 cm
- 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
- Quinoa, uncooked - 2/3 cup
- Stock, any type - 1 1/3 cup
- Quinoa - (Skip if quinoa was made ahead for Monday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 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 quinoa was made ahead, reheat in the microwave.
- Serve pork and vegetables over quinoa. Top with cilantro and lime juice. Enjoy!
This meal has 44 reviews
These took me a lot longer than an hour. But they are so impressive and delicious I made a bunch more the next week for a birthday party!
I skipped over these the last time they were on the menu, because I'd assumed they would be difficult to prepare and relatively unhealthy. After reading such good reviews I knew I had to give them a go this time, and I was delighted to find that I was wrong on both counts! The video was really helpful in learning how to fill and seal these, and making them a day ahead and freezing some worked out great. As several other commenters mentioned, I did have trouble getting my sauce to thicken, but I also wasn't totally sure how thick it was supposed to be, so some extra description of what to look for might be helpful there. It turned out really tasty though, so I think I'd make more sauce next time!
Solid. Used baby carrots & cut them in 1/2 with 1/2 amount of carrots. Good with fried egg on top & met whole30 requirements! 9 yr old had the vegetables without pork & with rice & liked the sauce. Can’t wait to do pot stickers after whole30.
This is one of our all time favorites. We make it regularly
Wow wow wow. I don't even like pork and this was incredible. I also rarely go for green beans and yet they were outstanding. This is my favorite Cooksmarts meal yet (1 year +) and possibly the best meal I've ever made. Also, potstickers from scratch? Who knew they were so fun and easy to make. Thank you Cooksmarts!
Easy and yummy!!! Literally the best meal I’ve ever made..