Spicy Pork & Green Bean Stir-Fry

Spicy Pork & Green Bean Stir-Fry

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound lean ground pork
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons reduced-sodium tamari
  • 1½ tablespoons Shaoxing rice wine or dry sherry
  • 1½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder
  • ½ teaspoon cornstarch
  • ½ teaspoon sugar
  • 2 tablespoons peanut oil
  • 1 pound green beans, trimmed and halved
  • 5 small dried red chiles


  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl.
  3. 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 information

  • Serving size: about 1¼ cups
  • Per serving: 312 calories; 13 g fat(4 g sat); 5 g fiber; 19 g carbohydrates; 30 g protein; 38 mcg folate; 66 mg cholesterol; 8 g sugars; 1 g added sugars; 9,970 IU vitamin A; 19 mg vitamin C; 85 mg calcium; 3 mg iron; 634 mg sodium; 495 mg potassium
  • Nutrition Bonus: Vitamin A (199% daily value), Vitamin C (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 3 lean meat, 1½ fat

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