Szechuan Pork and Green Beans
with cauliflower rice

Name: Szechuan Pork and Green Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Cauliflower florets; 1 1/2 Tbsp Butter; 2 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 3 Tbsp Bragg's / coconut aminos; 1 Tbsp Chili-garlic sauce (sub any hot sauce); 1 1/2 lbs Green beans, trimmed and chopped into 1" / 2.5 cm pieces; 2 stalks Green onions, chopped, green and white parts separate; 2 Tbsp Oil, sesame; 3 Tbsp Tomato paste; 3/4 cup Stock, any type; 1 Tbsp Oil, cooking; 4 Tbsp Szechuan Sauce (ingredients listed separately); 1 lb Pork, ground; 2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

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

Metric

Servings:

Cauliflower Rice (for 2 nights):

Cauliflower florets - 1 1/2 lbs
Butter - 1 1/2 Tbsp

Szechuan Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh - 2 tsp , grated
Bragg's / coconut aminos - 3 Tbsp
Chili-garlic sauce - 1 Tbsp (sub any hot sauce)

Szechuan Pork and Green Beans:

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

Garlic / Ginger / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make Szechuan sauce - Combine garlic, ginger, aminos, and chili-garlic sauce. (Can be done up to 5 days ahead)
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)
Green onions - Prep as directed. Store green and white parts separately. (Can be done up to 3 days ahead)

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Make

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.
While green beans cook, whisk tomato paste into stock.
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.
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.
If cauliflower rice was made ahead, warm in the microwave (reserve half for Thursday).
Serve pork and green beans over cauliflower rice. Top with lime juice and green parts of green onions. Enjoy!

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