Szechuan Pork & Green Bean Stir-Fry

🥘 Ingredients

• butter
  2 tbsp
• ginger
  2 thumb
• green beans
  12 oz
• ground pork
  20 oz
• jasmine rice
  1 c
• peanuts
  1 oz
• pepper
• salt
• scallions
  4 unit
• sugar
  4 tsp
• sweet soy glaze
  1/2 c
• szechuan paste
  4 tbsp
• vegetable oil
  2 tsp

🍳 Cookware

• small pot
• medium microwave-safe bowl
• plastic wrap
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim green beans , if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   ginger: 2 thumb, green beans: 12 oz, scallions: 4 unit
2. 

   2

   Melt butter in a small pot over medium-high heat (use 1 tbsp butter, or 2 tbsp for 4 servings). Add half the ginger; cook, stirring, until fragrant, ⏱️ 1 minutes . Stir in jasmine rice , 3/4 cup water (1 1/2 cups for 4), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl ; cover with plastic wrap . Microwave until tender, ⏱️ 1 minutes to ⏱️ 2 minutes . Drain. Heat a large pan over medium-high heat. Add peanuts , sugar (1 tsp sugar, or 2 tsp for 4 servings), and 2 tbsp water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat; transfer peanuts to a small bowl .

   peanuts: 1 oz, sugar: 4 tsp
4. 

   4

   Wash out the pan used for peanuts. Heat a large drizzle of vegetable oil in the pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes to ⏱️ 6 minutes (it will cook through in the next step).

   vegetable oil: 2 tsp, ground pork: 20 oz
5. 

   5

   Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4) into pan with pork. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and pork is cooked through, ⏱️ 1 minutes to ⏱️ 2 minutes . (TIP: If scallions brown too quickly, reduce heat to medium low.) Stir in szechuan paste , sweet soy glaze , and 1/4 cup water (1/3 cup for 4). Cook, stirring, until everything is thoroughly coated, ⏱️ 1 minutes to ⏱️ 2 minutes more. Turn off heat.

   szechuan paste: 4 tbsp, sweet soy glaze: 1/2 c
6. 

   6

   Fluff rice with a fork; season with salt and pepper . Taste and season pork stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and peanuts. Serve.

   pepper