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

Name: Szechuan Pork Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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); 1 lb Green beans, sliced into 1” / 2.5 cm; 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; 2/3 cup Quinoa, uncooked; 1 1/3 cup Stock, any type

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)

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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 quinoa was made ahead, reheat in the microwave.
Serve pork and vegetables over quinoa. Top with cilantro and lime juice. Enjoy!

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