Szechuan Pork & Green Bean Stir-Fry with Peanuts & Jasmine Rice

Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground pork and green beans are coated in tantalizing szechuan sauce and peanuts are transformed into the perfect crunchy topping thanks to a sugary coating. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in 30 minutes, no less! The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 1T butter in sm. pot over med.-high. Add half of ginger; cook (1 min.), stirring, until fragrant. Stir in rice, ¾ cup water, & big pinch of salt. Bring to a boil; cover & reduce to low simmer. Cook ( 15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 2

While rice cooks, add green beans & splash of water to med. microwave-safe bowl; cover with plastic wrap. Microwave (1-2 min.) until tender; drain. Heat lg. pan over med.-high. Add peanuts, 1t sugar, & 2T water; cook (3-5 min.), stirring, until water has evaporated & peanuts are coated/ lightly toasted. Turn off heat; transfer to sm. bowl.

Step 3

Wash out pan used for peanuts. Heat lg. drizzle oil in pan over med.-high. Add pork; cook (4-6 min.), breaking up meat into pieces, until browned.

Step 4

Stir green beans, scallion whites, remaining ginger, & 1 tsp sugar into pan with pork. Cook (1-2 min.), scraping up any browned bits from bottom of pan, until ginger is fragrant & pork is cooked through. (TIP: If scallions brown too quickly, reduce heat to med.-low.) Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook (1-2 min.), stirring, until everything is thoroughly coated, more. Turn off heat.

Step 5

Fluff rice with fork; season with salt & pepper. Divide between bowls. Taste and season pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.

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