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Szechuan Pork and Green Beans
with cauliflower rice

Active: 35 Total: 35

 This spicy, saucy Chinese stir-fry, which we last featured in 2020, always gets great reviews for being big on flavor.
Smarts: Be sure to customize the spice level to fit your preferences. This can be as spicy or as mild as you'd like.



Szechuan Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Bragg's / coconut aminos - 3 Tbsp
  • Chili-garlic sauce - 1 Tbsp (sub any hot sauce)
Szechuan Pork and Green Beans:
  • Green beans - 1 1/2 lbs , trimmed and chopped into 1" / 2.5 cm pieces
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, sesame - 2 Tbsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 3/4 cup
  • Oil, cooking - 1 Tbsp
  • Szechuan Sauce (ingredients listed separately) - 4 Tbsp
  • Pork, ground - 1 lb
  • Lime juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 1 lb , florets
  • Butter - 1 Tbsp


  1. Garlic / Ginger / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make Szechuan sauce - Combine garlic, ginger, aminos, and chili-garlic sauce. (Can be done up to 5 days ahead)

  3. Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  4. Green onions - Prep as directed. Store green and white parts separately. (Can be done up to 3 days ahead)

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  1. Heat a wok over medium-high heat for green beans. Add sesame oil then green beans to heated oil. Saute for 6 to 8 minutes, until browned and blistered. Set green beans aside.

  2. While green beans cook, whisk tomato paste into stock.

  3. Return wok to medium-high heat and add cooking oil. Add white parts of green onions and Szechuan sauce. Saute until fragrant, ~2 minutes. Add ground pork and saute, breaking it into small pieces, until it begins to brown. Drain any excess liquid or oil from wok and return to heat.

  4. Pour tomato paste / stock mixture over pork and bring to a simmer. Stir in green beans. Simmer for 1 minute to let the flavors come together. Taste and add some chili-garlic sauce if you'd like it to be spicier.

  5. If cauliflower rice was made ahead, warm in the microwave (reserve half if doubled.)

  6. Serve pork and green beans over cauliflower rice. Top with lime juice and green parts of green onions. Enjoy!



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