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!
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!0 Helpful
Easy and yummy!!! Literally the best meal I’ve ever made..0 Helpful
For the amount of effort that went into the entire process i wish the filling was more flavorful - maybe a teriyaki mushroom filling?0 Helpful
These are a lot of fun to make. It was great to learn how these are made, since I love ordering them at restaurants. It does take a bit of time to form all the potstickers though and I burned a few due to over-cooking0 Helpful
I had no idea it was so simple to make my own potstickers! The process was definitely a bit time consuming, but overall pretty simple and we will definitely make them again. The whole family enjoyed these. I will definitely make way more dipping sauce next time though. I think we left it a bit long and it turned into more of a glaze, so there wasn't very much to dip into.0 Helpful
Loved these! Couldn't get the sauce to thicken but it was delicious anyway. I used frozen green beans as a short cut. Made a double batch of potstickers to freeze and I'm excited to have them on hand for another yummy dinner.0 Helpful