Szechuan Pork and Green Beans
with cauliflower rice
This spicy, saucy Chinese stir-fry got great reviews for being big on flavor when we first featured it in 2017.
Smarts: Be sure to customize the spice level to fit your preferences. This can be as spicy or as mild as you'd like.
Ingredients
- Cauliflower florets - 1 1/2 lbs
- Butter - 1 1/2 Tbsp
- Garlic - 2 cloves , chopped
- Ginger, fresh - 2 tsp , grated
- Bragg's / coconut aminos - 3 Tbsp
- Chili-garlic sauce - 1 Tbsp (sub any hot sauce)
- Green beans - 1 1/2 lbs , trimmed and chopped into 1" / 2.5 cm pieces
- Green onions - 2 stalks , chopped, green and white parts separate
- Oil, sesame - 2 Tbsp
- Tomato paste - 3 Tbsp
- Stock, any type - 3/4 cup
- Oil, cooking - 1 Tbsp
- Szechuan Sauce (ingredients listed separately) - 4 Tbsp
- Pork, ground - 1 lb
- Lime juice - 2 tsp
Prep
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Garlic / Ginger / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make Szechuan sauce - Combine garlic, ginger, aminos, and chili-garlic sauce. (Can be done up to 5 days ahead)
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Cauliflower rice - (This makes enough for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Green onions - Prep as directed. Store green and white parts separately. (Can be done up to 3 days ahead)
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Make
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Heat a wok over medium-high heat for green beans. Add sesame oil then green beans to heated oil. Saute for 6 to 8 minutes, until browned and blistered. Set green beans aside.
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While green beans cook, whisk tomato paste into stock.
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Return wok to medium-high heat and add cooking oil. Add white parts of green onions and Szechuan sauce. Saute until fragrant, ~2 minutes. Add ground pork and saute, breaking it into small pieces, until it begins to brown. Drain any excess liquid or oil from wok and return to heat.
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Pour tomato paste / stock mixture over pork and bring to a simmer. Stir in green beans. Simmer for 1 minute to let the flavors come together. Taste and add some chili-garlic sauce if you'd like it to be spicier.
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If cauliflower rice was made ahead, warm in the microwave (reserve half for Thursday).
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Serve pork and green beans over cauliflower rice. Top with lime juice and green parts of green onions. Enjoy!
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