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Szechuan Pork Stir-Fry
with green beans and carrots / fried egg

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.



Szechuan Stir-Fry Sauce:
  • 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)
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 + 1 Tbsp
  • Stock, any low-sodium variety - 3 Tbsp (sub water)
  • Pork, ground - 1 lb
  • Eggs - 4
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. Cilantro - Chop cilantro.
  3. 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)


  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 until pork is nearly cooked through and is broken apart, ~3 minutes. Drain.
  4. 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.
  5. 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.
  6. Serve pork and vegetables with eggs on top. Top with cilantro and lime juice. Enjoy!

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This meal has 44 reviews

took a little while, but it was delicious and worth it!

By: Taylor
Posted: Jul 05, 2019
Diet: Original

Maybe it was not using enough sesame oil (I ran out) or the pork was starting to go bad, but the flavor seemed a bit off. Added sesame seeds to make up for the lack of sesame.

By: Kate
Posted: Jun 21, 2019
Diet: Gluten-free

So good! Easy to make after a bit of practice. We actually subbed shrimp and loved it. I used frozen wonton wrappers (leftover from last time), but they were harder to work with. Next time I'll just double the recipe and freeze the potstickers.

By: Marin
Posted: Jun 12, 2019
Diet: Original

These were frustrating to make (they stuck to the pan.. to be fair, my stove is.. aggressive) but they were very tasty regardless. I had to remake the sauce after burning the first one - it seemed to never thicken so I waited and waited. Cooked it way too long - a brief simmer will do.

By: Andrea
Posted: May 23, 2019
Diet: Original


By: Ryan
Posted: May 15, 2019
Diet: Original

The potstickers were good, though I couldn't find ground pork in my grocery store so I went with ground beef. The flavors weren't quite right, so I suspect it was the beef and not the recipe. The green beans were dull, but the dipping sauce was delicious.

By: Jack
Posted: May 14, 2019
Diet: Original