This vibrant, lip-tingling Sichuan stir-fry is ready in just 20 minutes. Reddish-brown Sichuan peppercorns--which are technically a dried berry husk--have a tart and slightly woodsy flavor beneath their slow-burning heat. Look for them in Asian markets or the bulk section of natural-foods stores. Source: EatingWell Magazine, May/June 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Cook pork, garlic and ginger in a large flat-bottom carbon-steel wok over medium-high heat, stirring often and crumbling with a wooden spoon, until the pork is no longer pink, 6 to 7 minutes. Transfer to a medium bowl.

  • Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl.

  • Add oil, green beans and chiles to the wok and cook, stirring occasionally, until the beans are tender, about 6 minutes. Return the pork and any accumulated juices to the wok. Pour in the sauce and cook, stirring, for 1 minute.

Nutrition Facts

312 calories; 13.2 g total fat; 3.7 g saturated fat; 66 mg cholesterol; 634 mg sodium. 495 mg potassium; 18.6 g carbohydrates; 5 g fiber; 8 g sugar; 29.7 g protein; 9970 IU vitamin a iu; 19 mg vitamin c; 38 mcg folate; 85 mg calcium; 3 mg iron; 46 mg magnesium; 1 g added sugar;