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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018


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

312.4 calories; protein 29.7g 60% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 5g 20% DV; sugars 7.8g; fat 13.2g 20% DV; saturated fat 3.7g 19% DV; cholesterol 65.8mg 22% DV; vitamin a iu 9970.2IU 199% DV; vitamin c 18.5mg 31% DV; folate 37.9mcg 10% DV; calcium 84.9mg 9% DV; iron 2.7mg 15% DV; magnesium 45.8mg 16% DV; potassium 494.9mg 14% DV; sodium 633.7mg 25% DV; added sugar 1g.