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Szechuan Pork Stir-Fry
with green beans and carrots / fried egg

Active: 30 min Total: 30 min
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
Proteins
Cuisines

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)
  • Bragg's / coconut aminos - 1/4 cup
  • 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
  • Carrots - 12 oz, thinly sliced
  • Cilantro (opt) - 2 tsp , leaves chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Stock, any low-sodium variety - 3 Tbsp (sub water)
  • Pork, ground - 1 lb
  • Eggs - 4
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. 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)
  2. Make sauce - Combine ginger, garlic, stock (portion for sauce), aminos, vinegar, toasted sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
  3. 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 until pork is nearly cooked through and is broken apart, ~3 minutes. Drain.
  4. Add sauce to pork and reduce heat to medium. Add vegetables back in. Simmer for 5 minutes to finish cooking pork and let flavors develop.
  5. While pork, vegetables, and sauce simmer, heat a nonstick pan over medium heat. Add third part of oil and then crack eggs into heated oil. Cook eggs on one side for sunny-side up or flip and cook on both sides until cooked to your liking.
  6. Serve pork and vegetables with eggs on top. Top with cilantro and lime juice. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (40)
Gluten-free (1)
Paleo (4)
Vegetarian (9)

Most Helpful

We added bean sprouts to the pork for crunch - water chestnuts would be great, too!

By: Kathy
Posted: Sep 26, 2020
Diet: Original
1 Helpful

27 reviews

Always a favorite.

By: Sara
Posted: Sep 28, 2021
Diet: Original
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.

By: Ruth
Posted: Feb 02, 2021
Diet: Original
0 Helpful

Good. Time consuming ... but good.

By: Jennifer
Posted: Feb 01, 2021
Diet: Original
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!

By: Crystal
Posted: Dec 14, 2020
Diet: Original
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.

By: Carol
Posted: Oct 14, 2020
Diet: Vegetarian
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.

By: Jennifer
Posted: Oct 08, 2020
Diet: Original
0 Helpful