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Week of 9/21/20

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

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
Eggs, 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)
  • 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 pieces
  • 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

  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!

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