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Szechuan Pork and Green Beans
with cauliflower rice

Active: 35 Total: 35
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.
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Ingredients

Metric
Servings:
4
Cauliflower Rice (for 2 nights):
  • Cauliflower florets - 1 1/2 lbs
  • Butter - 1 1/2 Tbsp
Szechuan Sauce:
  • Garlic - 2 cloves, chopped
  • Ginger - 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

Nutrition Facts

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Prep

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

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Make

  1. 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.
  2. While green beans cook, whisk tomato paste into stock.
  3. 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.
  4. 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.
  5. If cauliflower rice was made ahead, warm in the microwave (reserve half for Thursday).
  6. Serve pork and green beans over cauliflower rice. Top with lime juice and green parts of green onions. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (25)
Gluten-free (3)
Paleo (4)
Vegetarian (16)

27 reviews

This was such an easy version and still came out very good. I'd make this again.

By: Brooke
Posted: Mar 22, 2021
Diet: Original
0 Helpful

WINNER in this house! We love Cooksmarts Asian Recipes! I found a red jar of Lee Kum Kee brand "Spicy Bean Sauce / Ma Po Sauce" at the Asian Market and doctored it up as suggested, very carefully adding more and more of the store-bought sauce to increase the spiciness. I left out the chili-garlic sauce and sugar. So proud of the results.

By: andrea
Posted: Nov 19, 2020
Diet: Original
0 Helpful

This was really very good. My husband really enjoyed the sauce. I made a couple of substitutions. I added a package of ramen noodles and more broth. I think my chili garlic sauce may be loosing it's punch, but the version I made was not very spicy. (which is good, because I'm very sensitive.) I also used extra firm tofu and sauteed it first so it was a bit toasty. I used a smidgen of sesame oil and some grapeseed, because I find sesame oil overwhelming. But at the end of the day there wasn't much left.

By: Johanna
Posted: Sep 18, 2020
Diet: Vegetarian
0 Helpful

YUM!

By: Marcella
Posted: Sep 01, 2020
Diet: Paleo
0 Helpful

So yummy - glad to know the reviewer below suggestion of hoisin sauce instead of black bean as that might tone down spice quotient further for my girls.

By: Namrita
Posted: Aug 11, 2020
Diet: Original
0 Helpful

I love this recipe and have made it several times. I like making the Ma Po sauce without the stock or corn starch as more of a stir fry rather than a stew. So yum! I also used hoisin sauce today instead of black bean sauce because I was out and it was still great.

By: Rachel
Posted: Aug 10, 2020
Diet: Vegetarian
0 Helpful