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Szechuan Pork and Green Beans
with cauliflower rice

Active: 30 min Total: 30 min

Taking inspiration from the Szechuan region of China, this is a spicy dish of ground pork and green beans in a savory tomato-based sauce. Serve the saucy stir-fry in bowls over cauliflower rice which will balance out the spice.

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Ingredients

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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 - (Skip if cauliflower rice was made ahead on Tuesday.) Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper. (Can be done up to 4 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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Make

  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 additional chili-garlic sauce if you'd like it to be more spicy.
  5. If cauliflower rice was made ahead, warm in the microwave.
  6. Serve pork and green beans over cauliflower rice. Top with lime juice and green parts of green onions. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (86)
Gluten-free (3)
Paleo (24)
Vegetarian (29)

47 reviews

Used spicy szechuan sauce I stead of black bean sauce. Tasted great

By: Grace
Posted: Oct 01, 2019
Diet: Vegetarian
0 Helpful

I was a fan, but the boys didn’t really like it. I cut the spice down so it wasn’t too much for them.

By: Emily
Posted: Feb 27, 2018
Diet: Original
0 Helpful

The whole family loved this one. I only used 1/2 t. of chili garlic sauce because I was worried about the spice, and it was just right for my little ones. Also baked the tofu first to give it a little more crunch and flavor, using this recipe: http://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/

By: Brenna
Posted: Apr 16, 2017
Diet: Vegetarian
0 Helpful

Not my favorite.

By: Rita
Posted: Mar 14, 2017
Diet: Vegetarian
0 Helpful

Sauce was good, recipe was easy. Would like more veggies included next time.

By: Caroline
Posted: Mar 03, 2017
Diet: Vegetarian
0 Helpful

Very good! I also used hoisin sauce instead of bean sauce. Also, I made about 1.25-1.5 times the Ma Po sauce to ensure all of the flavor was abundant in both the green beans and the main dish.

By: Cathy
Posted: Feb 22, 2017
Diet: Original
0 Helpful