Szechuan Spicy Pork and Green Beans Stir-Fry
Savor the vibrant flavors of this Szechuan-style stir-fry featuring tender slices of marinated pork and crisp green beans. Infused with aromatic garlic and ginger, and a delicate balance of spicy and savory sauces, this dish transforms simple vegetables into a mouthwatering meal that even the pickiest eaters will appreciate. Ideal for a weeknight dinner, this recipe not only delivers on taste but also packs a nutritious punch, making it a fantastic way to enjoy your greens. Dive into this crowd-pleasing dish that brings the essence of take-out straight into your own kitchen!
N/A
Servings
213
Calories
17
Ingredients
Ingredients
pork tenderloin
1 lb (frozen for 30 minutes, then thinly shaved)
soy sauce
3 tablespoons (divided)
rice wine
2 tablespoons (divided)
Szechuan peppercorns
1 teaspoon
chicken stock
1/4 cup
spicy bean sauce
1 tablespoon
hoisin sauce
1 tablespoon
chili-garlic sauce
1 1/2 teaspoons
sugar
1 1/2 teaspoons
sesame oil
1 teaspoon
cornstarch
2 teaspoons
peanut oil or vegetable oil
1/4 cup
green beans
1 lb (trimmed and snapped in half)
garlic
3 (minced (1 tablespoon))
fresh ginger
1 inch (peeled and minced)
green onions
4 (thinly sliced)
toasted white sesame seeds
1/4 cup
Instructions
1
Begin by marinating the pork: In a small bowl, combine the thinly shaved pork tenderloin with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the Szechuan peppercorns. Allow it to marinate at room temperature while you prepare the other ingredients.
2
In another bowl, mix together the remaining tablespoon of soy sauce, 1 tablespoon of rice wine, chicken stock, spicy bean sauce, hoisin sauce, chili-garlic sauce, sugar, sesame oil, and cornstarch. Whisk well and set aside.
3
Preheat a wok or large frying pan over medium-high heat and pour in the peanut or vegetable oil. Allow the oil to become hot.
4
Once the oil is hot, add the green beans to the wok. Stir-fry the beans for about 10 minutes, or until they are blistered and browned slightly. Use a slotted spoon to remove the beans from the wok and set them aside. Pour off all but 2 tablespoons of the oil from the pan.
5
Return the wok to heat, then add the marinated pork along with garlic and ginger. Stir-fry for approximately 3 minutes, or until the pork is cooked through and no longer pink.
6
Add the green onions and stir-fry for another minute until they're wilted. Pour the reserved sauce mixture into the wok, then add the green beans back in. Mix everything well, allowing the sauce to coat the pork and beans, and cook until the sauce thickens slightly.
7
Serve hot, garnished with toasted white sesame seeds for extra flavor and crunch.
Nutrition Information
11g
Fat
12.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Spicy Pork and Green Beans Stir-Fry?
It is a vibrant Szechuan-style dish featuring tender marinated pork slices and crisp, blistered green beans infused with garlic, ginger, and a spicy-savory sauce.
How many calories are in this stir-fry?
There are 213 calories per serving of this recipe.
What cut of meat is used in this recipe?
The recipe calls for one pound of pork tenderloin.
Why should I freeze the pork tenderloin for 30 minutes before cutting?
Freezing the pork for 30 minutes firms up the meat, making it much easier to achieve the thin, shaved slices required for the stir-fry.
How should I prepare the green beans?
The green beans should be trimmed and snapped in half before cooking.
How long do I need to stir-fry the green beans?
Stir-fry the beans for about 10 minutes, or until they are blistered and slightly browned.
What are the ingredients in the pork marinade?
The marinade consists of 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and 1 teaspoon of Szechuan peppercorns.
What sauces are needed for the stir-fry sauce mixture?
The sauce mixture includes soy sauce, rice wine, spicy bean sauce, hoisin sauce, chili-garlic sauce, and sesame oil.
Is this dish high in protein?
Yes, it contains 15g of protein per serving.
What kind of oil should I use for stir-frying?
You can use either peanut oil or vegetable oil.
How much fat is in this recipe?
The dish contains 11g of fat per serving.
What is the carbohydrate count for this meal?
This recipe has 12.5g of carbohydrates per serving.
When do I add the garlic and ginger?
Add the garlic and ginger to the wok along with the marinated pork after the green beans have been removed.
How long does it take to cook the pork?
The pork should be stir-fried for approximately 3 minutes until it is cooked through and no longer pink.
What role does cornstarch play in the recipe?
Cornstarch is mixed into the sauce to help it thicken and coat the meat and vegetables properly.
When should the green onions be added?
Add the green onions after the pork is cooked and stir-fry for about one minute until they are wilted.
How do I garnish this dish?
The recipe recommends garnishing with 1/4 cup of toasted white sesame seeds for flavor and crunch.
Can I use chicken stock in this recipe?
Yes, 1/4 cup of chicken stock is used as a base for the stir-fry sauce.
What makes this dish spicy?
The heat comes from the combination of spicy bean sauce, chili-garlic sauce, and Szechuan peppercorns.
How much sugar is in the sauce?
The recipe calls for 1 1/2 teaspoons of sugar to balance the savory and spicy flavors.
What equipment is best for this recipe?
A wok is ideal, but a large frying pan can also be used.
How many green onions do I need?
The recipe requires 4 thinly sliced green onions.
Is fresh ginger required?
Yes, the recipe specifies 1 inch of fresh ginger, peeled and minced.
What is the serving size?
The specific serving size is not listed, but the recipe uses 1 lb of pork and 1 lb of green beans.
How much garlic is used?
Use 3 cloves of garlic, minced, which equals about 1 tablespoon.
Can I use rice vinegar instead of rice wine?
The recipe calls for rice wine; while vinegar is a common substitute, it will be more acidic, so rice wine is preferred for the intended flavor profile.
Should the sauce be added before or after the beans go back in?
The sauce mixture is poured into the wok first, then the green beans are added back in to be coated.
Is this a quick dinner option?
Yes, it is tagged as a 'quick dinner' and 'stir-fry', which are typically fast-cooking meals.
What is the primary vegetable in this dish?
Green beans are the primary vegetable used in this recipe.
What should the oil temperature be for the beans?
The oil should be hot, heated over medium-high heat, to ensure the beans blister correctly.