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


Recipe Summary

20 mins
20 mins


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

about 1 1/4 cups
312 calories; protein 29.7g; carbohydrates 18.6g; dietary fiber 5g; sugars 7.8g; fat 13.2g; saturated fat 3.7g; cholesterol 65.8mg; vitamin a iu 9970.2IU; vitamin c 18.5mg; folate 37.9mcg; calcium 84.9mg; iron 2.7mg; magnesium 45.8mg; potassium 494.9mg; sodium 633.7mg; added sugar 1g.

1 1/2 vegetable, 3 lean meat, 1 1/2 fat