Sichuan Green Beans with Ground Pork

Tender, blanched green beans are pan-fried with an aromatic mix of garlic and ginger combined with ground pork.

Course Main Course

Cuisine Asian, sichuan

Keyword 30 minute meal, green beans, ground pork, one-pan, pan-fried, pork, sambal, sesame, sichuan, vegetable

Prep Time 5

Cook Time 15

Servings

Calories 298kcal

Bring a large pot of heavily salted water to a boil over medium-high heat. Add the green beans and blanch until the green beans are tender and bright green, about 3 minutes. Drain the green beans in ice-cold water to stop the cooking process.
Heat a wok or large sauté pan over medium heat, oil and heat through, add the garlic and ginger and sauté until fragrant, about 10 seconds.
Add the pork and allow to brown, breaking apart the pieces with a wooden spoon, about 8 minutes. Using a slotted spoon, remove the meat to a medium bowl, leaving as much oil in the wok as possible. Set the meat aside and increase the heat to medium-high.
In a small bowl, whisk together the soy sauce, sesame oil, sambal oelek and sugar and set aside.
Add the green beans and sauté until tender and slightly blistered about 2 minutes. Add the pork back to the pan along with the sauce, stir to combine and let cook for an additional minute. Sprinkle the sesame seeds over the top if using and remove from the heat.
Add the green beans to a mixing bowl and serve immediately either as a side or with rice for an entrée.