Szechuan Pork Stir-Fry
with green beans and carrots / quinoa
- 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)
- Green beans - 1 lb, sliced into 1” / 2.5 cm
- Carrots - 12 oz, thinly sliced
- Cilantro (opt) - 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, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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 in one container. Combine green beans and carrots in a second container. (Can be done up to 5 days ahead)
- 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)
- Cilantro - Chop cilantro (if using).
- 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 vegetables 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!
We added bean sprouts to the pork for crunch - water chestnuts would be great, too!1 Helpful
Always a favorite.0 Helpful
Our grocery store was out of the potsticker wrappers so I had to make them by scratch. I made them too thick but the filling for them was PERFECTION. Will definitely make again and make sure to get store bought wrappers. Way too much work to make yourself.0 Helpful
Good. Time consuming ... but good.0 Helpful
These took quite a bit of time to make, so followed suggestions and made extra to freeze (which we just had tonite with microwaved frozen veggies and dinner came together SO fast). In both cases I used bottled sweet thai Chili sauce (quicker) and the green beans are great! The wonton wrappers came in a large pack, froze the unused ones, will definitely be making these again and will double up again for freezing. Hubby is on a kidney diet so although I can easily buy these at Costco, the home made version tastes great but I’m sure also have less sodium/potassium/phosphorus which we have to watch. Winner!0 Helpful
The flavors are great! I thought my first sauce looked too watery so I made a second with less liquid. I added soba noodles as a side for more calories. Very time intensive, so I saved this recipe until I felt creative.0 Helpful
Took longer to put together than anticipated. And several stuck to the bottom of the pan. But over all, a winner. Everyone liked it. Used ground beef instead of pork (what we had on hand) and it was still good. Had a hard time with the sauce - wasn't sure quite how thick to make it. First batch made it WAY too thick. Second batch maybe not thick enough? Hard to tell and didn't want to go too long like the first one.0 Helpful