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

Active: 30 minTotal: 30 min

This spicy Szechuan stir-fry that was first featured in 2018 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.

Tags

Ingredients

Servings:
4
Metric
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)
Szechuan Pork Stir-Fry:
  • 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:
  • Quinoa, uncooked - 2/3 cup
  • Stock, any type - 1 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. 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)
  3. Cilantro - Chop cilantro.
  4. 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)

Make

  1. 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.
  2. Set vegetables aside and return wok to medium-high heat.
  3. 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.
  4. 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.
  5. If quinoa was made ahead, reheat in the microwave.
  6. Serve pork and vegetables over quinoa. Top with cilantro and lime juice. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 44 reviews

So fun. We had company for dinner and this was a total hit.

By: Matt
Posted: May 03, 2019
Diet: Original

These were great! They will go in our special occasion / weekend repertoire. I doubled the sauce, but not the vinegar and added 1Tbsp of cornstarch in 1 Tbsp cold water at the end to thicken. For the pork seasoning, I used 4 cloves garlic, generous ginger, 1tsp each salt and coriander, no cilantro. My wontons only fit 1-2tsp filling so we ended up with about 40 potstickers. A lot of work, but very tasty!

By: Marie
Posted: May 03, 2019
Diet: Original

We scrambled the eggs into the stir-fry and enjoyed it very much!

By: Robin
Posted: May 02, 2019
Diet: Paleo

Paleo Stirfry version saved me on a quick-turnaround night this week!

By: Colleen
Posted: May 02, 2019
Diet: Paleo

I mean, who doesn't love a good dumpling?! We used store-bought frozen dumplings to save time, and I have no regrets about that! I had leftovers at work the next day and all my coworkers were jealous. Ha!

By: Jenna
Posted: May 02, 2019
Diet: Original

We really enjoyed this. Would love to try the actual potstickers next time!

By: Kelsey
Posted: May 02, 2019
Diet: Paleo