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

Name: Szechuan Pork Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1/2 cup Stock, any low-sodium variety (sub water); 1/4 cup Bragg's / coconut aminos; 2 Tbsp Vinegar, rice; 2 Tbsp Oil, toasted sesame; 1 tsp Chili garlic sauce, more to taste (sub any hot sauce); 1 lb Green beans, sliced into 1” / 2.5 cm; 12 oz Carrots, thinly sliced; 2 tsp Cilantro (opt), leaves chopped; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 3 Tbsp Stock, any low-sodium variety (sub water); 1 lb Pork, ground; 4 Eggs; 2 tsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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), aminos, vinegar, toasted sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro (if using).

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Make

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 until pork is nearly cooked through and is broken apart, ~3 minutes. Drain.
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.
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.
Serve pork and vegetables with eggs on top. Top with cilantro and lime juice. Enjoy!

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