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Crisp-tender green beans are flash-fried until blistered, then tossed with savory ground pork and a fiery, numbing Szechuan sauce. A classic restaurant-style stir-fry that's surprisingly easy to make at home.
Prepare Ingredients (Mise en Place). This dish cooks quickly, so have everything ready. Wash the green beans, trim the ends, and pat them completely dry with a clean towel. In a small bowl, whisk together the soy sauce, Shaoxing wine, and sugar; set aside. If using whole Szechuan peppercorns, toast them in a dry pan for 1-2 minutes until fragrant, then grind into a powder.
Flash-Fry the Green Beans. Heat 1 cup of neutral oil in a wok or large, deep skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add half of the green beans to the hot oil. Fry for 2-4 minutes, stirring occasionally, until the skins are wrinkled and lightly blistered. Use a slotted spoon to remove the beans to a paper towel-lined plate. Repeat with the remaining beans.
Cook Pork and Aromatics. Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon in the wok. Return the wok to medium-high heat. Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and slightly crispy, about 4-5 minutes. Push the pork to one side. Add the minced garlic, ginger, and the white parts of the scallions to the empty side and stir-fry for 30 seconds until fragrant.
Build the Sauce. Add the doubanjiang to the aromatics and cook for 1 minute, stirring constantly, until it's fragrant and the oil turns red. Then, mix everything together with the pork until well-coated.
Combine and Finish. Return the fried green beans to the wok. Pour in the prepared soy sauce mixture and sprinkle with the ground Szechuan peppercorns and salt. Toss everything together quickly over high heat for 1-2 minutes to ensure the beans are heated through and coated in the sauce. Turn off the heat, stir in the green parts of the scallions and the toasted sesame oil. Serve immediately with steamed rice.
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Crisp-tender green beans are flash-fried until blistered, then tossed with savory ground pork and a fiery, numbing Szechuan sauce. A classic restaurant-style stir-fry that's surprisingly easy to make at home.
This chinese recipe takes 35 minutes to prepare and yields 4 servings. At 284.73 calories per serving with 13.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace the ground pork with 8 oz of crumbled firm tofu, finely chopped shiitake mushrooms, or a plant-based ground meat substitute. Sauté until browned before proceeding with the recipe.
Substitute the pork with an equal amount of ground chicken, ground turkey, or finely diced beef for a different flavor profile.
To reduce the heat, use a non-spicy doubanjiang (broad bean paste) or reduce the amount by half. For less numbing sensation, omit the Szechuan peppercorns.
The ground pork provides high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Green beans are an excellent source of dietary fiber, which aids in digestion, helps maintain bowel health, and can contribute to a feeling of fullness.
Garlic is a key aromatic in this dish and contains allicin, a compound known for its potential anti-inflammatory and immune-boosting properties.
The chili in doubanjiang contains capsaicin, which is responsible for the heat. Some studies suggest capsaicin may have metabolism-boosting and pain-relieving properties.
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, and various spices. It's a cornerstone of Szechuan cooking. A good substitute is a mix of Korean gochujang and a small amount of miso paste, though the flavor will be slightly different.
The key is 'dry-frying' or flash-frying. Use high heat (around 350°F/175°C), ensure the beans are completely dry, and don't overcrowd the pan. This process removes moisture from the bean's skin quickly, causing it to wrinkle and blister.
This dish can be part of a balanced diet. It's rich in fiber from green beans and protein from pork. However, it is high in sodium and fat due to the frying process and sauces. To make it healthier, you can try air-frying or roasting the green beans instead of deep-frying.
A typical serving of Szechuan Green Beans with Pork contains approximately 350-450 calories, depending on the amount of oil absorbed during frying and the fat content of the pork. This estimate does not include rice.
This dish is best enjoyed fresh, as the green beans will lose their crisp-tender texture upon reheating. You can, however, prep all the components ahead of time (chop aromatics, mix the sauce, trim beans) to make the final stir-fry process take only a few minutes.
Szechuan Green Beans with Pork is traditionally served with plain steamed jasmine rice, which helps to balance the intense, spicy, and savory flavors of the dish. A simple cucumber salad can also be a refreshing side.