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Week of 9/21/20

Szechuan Pork Stir-Fry
with green beans and carrots / quinoa

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Szechuan Pork Stir-Fry
We're bringing back this classic (and fast!) Cook Smarts meal that was created with spice-lovers in mind (but is great without the spice too!). It was last featured in 2019.
Tags
Quick and Easy
Proteins
Ground meat
Cuisines
Asian - Chinese
Save recipe
54

Ingredients

Metric
Servings:
4
Szechuan Stir-Fry Sauce:
  • 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)
Szechuan Pork Stir-Fry:
  • Green beans - 1 lb , sliced into 1” / 2.5 cm pieces
  • 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:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups

Prep

  1. 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)
  2. 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)
  3. 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)
  4. Cilantro - Chop cilantro (if using).

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Make

  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, breaking pork apart, until cooked through, ~5 minutes. Drain any excess grease off the pork.
  4. 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.
  5. If quinoa was made ahead, reheat in the microwave.
  6. Serve pork and vegetables over quinoa. Top with cilantro and lime juice. Enjoy!

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