Savory Sichuan Pork with Crisp Green Beans
Indulge in the rich, savory flavors of this Sichuan-inspired dish, featuring tender ground pork and perfectly crisp green beans that absorb the delightful blend of sauces. This recipe is versatile – swap ground pork for ground beef if desired, and feel free to customize the spice level to suit your palate. The unique technique of quick deep frying the green beans enhances their texture while retaining moisture, allowing them to soak up the sauce beautifully. With a medley of garlic, scallions, and fresh ginger, each bite bursts with flavor, making it a go-to dish for family dinners or weeknight meals. Prepare your ingredients beforehand for a seamless cooking experience, and watch this dish quickly come together for a satisfying meal over steamed rice.
6-8 servings
Servings
N/A
Calories
15
Ingredients
Ingredients
Ground pork
1/2-1 lb (Crumble into small pieces)
Peanut oil
2 tablespoons (Used for stir-frying)
Garlic clove
1 large (Minced)
Scallions
2-3 (Chopped into small pieces)
Fresh ginger
1 teaspoon (Minced and peeled)
Green beans
1 lb (Trimmed)
Chicken stock or broth
1/4 cup (Liquid)
Cider vinegar
1 teaspoon (Liquid)
Toasted sesame oil
1 teaspoon (Liquid)
Oil for deep frying
2 cups (For frying green beans)
Sugar
1 teaspoon (Granulated)
Salt
1/4 teaspoon (To taste)
Hot bean paste
1 teaspoon (Spicy paste)
Light soy sauce
1 tablespoon (Liquid)
Dry sherry
1 tablespoon (Liquid)
Instructions
1
Begin by trimming the green beans to a similar length for even cooking.
2
In a large pot or deep fryer, heat the oil to 375°F. Once hot, deep fry the green beans in batches for 1 to 2 minutes, until they appear wrinkled but still vibrant. Drain them on paper towels and allow them to cool to room temperature. You can prep these ahead of time and refrigerate them.
3
In a small bowl, mix together 1/4 cup of chicken stock or broth, 1 teaspoon of cider vinegar, 1 teaspoon of toasted sesame oil, 1 teaspoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of hot bean paste, 1 tablespoon of light soy sauce, and 1 tablespoon of dry sherry. Set this sauce mixture aside.
4
Heat a wok or a large skillet over medium-high heat. Add the 2 tablespoons of peanut oil, swirling to coat the surface. After heating for a few seconds, reduce the heat to medium and add the minced garlic, chopped scallions, and minced ginger. Stir-fry for 1 to 2 minutes until fragrant.
5
Increase the heat to medium-high and crumble in the ground pork. Stir-fry, breaking up any large clumps, until the pork is fully cooked and no longer pink.
6
Once the pork is cooked, pour the prepared sauce over the meat and stir to combine. Add the 1/4 cup of broth, flattening the meat out in the pan. Cover with a lid slightly ajar to allow some moisture to escape and steam-cook for 3 to 4 minutes.
7
After the steaming period, raise the heat to high and add the previously fried green beans. Toss the mixture to coat the beans and the meat in the sauce, cooking for an additional 1 to 2 minutes until heated through.
8
Finally, splash in the remaining 1 teaspoon of cider vinegar and 1 teaspoon of toasted sesame oil. Give the contents a quick stir to combine before serving over a bed of fluffy rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Sichuan Pork with Crisp Green Beans?
This is a Sichuan-inspired dish featuring tender ground pork and crisp green beans that absorb a rich, savory sauce.
Can I use a different meat for this recipe?
Yes, you can swap the ground pork for ground beef if you prefer.
How should the green beans be prepared?
Trim the green beans to a similar length to ensure even cooking during the frying process.
What is the correct temperature for frying the green beans?
The oil should be heated to 375°F before adding the green beans.
How long do the green beans need to deep fry?
Deep fry the beans for 1 to 2 minutes until they appear wrinkled but still vibrant.
Why are the green beans deep fried in this recipe?
Quick deep frying enhances their texture while retaining moisture, allowing them to soak up the sauce effectively.
Can I prepare the green beans in advance?
Yes, you can deep fry the beans ahead of time and refrigerate them until you are ready to cook the rest of the dish.
What ingredients are in the sauce mixture?
The sauce contains chicken stock, cider vinegar, toasted sesame oil, sugar, salt, hot bean paste, light soy sauce, and dry sherry.
Which aromatics are used in the stir-fry?
The recipe uses minced garlic, chopped scallions, and minced fresh ginger.
What is the first step when stir-frying the aromatics?
Heat peanut oil in a wok or skillet, then reduce to medium heat and stir-fry the garlic, scallions, and ginger for 1 to 2 minutes.
How do I cook the ground pork?
Increase the heat to medium-high, crumble the pork into the pan, and stir-fry until no longer pink.
What happens after the pork is cooked?
Pour the prepared sauce over the meat, add a bit more broth, and steam for 3 to 4 minutes with a lid slightly ajar.
When do I add the fried green beans back into the pan?
Add the green beans after the steaming period, raising the heat to high to toss and coat everything for 1 to 2 minutes.
What are the final touches added to the dish?
Finish the dish with a splash of cider vinegar and toasted sesame oil before serving.
How many servings does this recipe provide?
This recipe makes approximately 6 to 8 servings.
What should I serve with Sichuan Pork and Green Beans?
It is best served over a bed of fluffy steamed rice.
Can I adjust the spice level?
Yes, the spice level can be customized to suit your personal palate.
What type of oil is recommended for stir-frying?
Peanut oil is recommended for stir-frying due to its high smoke point.
How much oil is needed for deep frying the beans?
You will need 2 cups of oil for the initial deep frying of the green beans.
What kind of soy sauce is used?
The recipe calls for 1 tablespoon of light soy sauce.
Is fresh ginger necessary?
Yes, using fresh minced ginger provides a burst of flavor essential to the dish.
What type of vinegar is used in the sauce?
Cider vinegar is used in the sauce mixture and as a finishing touch.
What is the purpose of hot bean paste?
It adds a savory, spicy depth of flavor characteristic of Sichuan cuisine.
How much ground pork is required?
The recipe uses between 1/2 and 1 lb of ground pork.
How do I ensure the pork is broken up correctly?
Crumble the pork as you add it to the pan and break up large clumps while stir-frying.
Why should the lid be slightly ajar during steaming?
Leaving the lid slightly ajar allows some moisture to escape while still steaming the meat.
Is this a good recipe for a weeknight?
Yes, it is considered a quick meal that is perfect for busy family dinners.
What helps make the cooking process seamless?
Preparing and measuring all your ingredients beforehand ensures a smooth cooking experience.
What is the texture of the finished green beans?
They should be perfectly crisp yet tender enough to have absorbed the sauce.
What kind of sherry is used?
The recipe specifies using 1 tablespoon of dry sherry.