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.
Servings 4
Calories 298kcal
Ingredients
- Kosher salt, as needed
- ¾ pound trimmed green beans
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon sambal oelek
- 2 teaspoons granulated sugar
- 2 tablespoons vegetable oil (or another neutral oil)
- 3 cloves garlic, minced
- 2 teaspoons minced ginger
- ½ pound ground pork
- ½ teaspoon toasted sesame seeds (optional)
Instructions
- If using whole green beans, blanch the beans. 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.
- In a small bowl, whisk together the soy sauce, sesame oil, sambal oelek and sugar. Set aside.
- Heat a wok or large sauté pan over medium heat, add the oil and heat through. Add the green beans and sauté until tender and slightly blistered about 2 to 3 minutes. Remove the beans to a bowl and set aside.
- Return the pan to medium-high heat. Add the garlic and ginger and sauté until fragrant then add the pork and allow to brown, breaking apart the pieces with a wooden spoon, about 8 minutes.
- Drizzle the sauce over the pork, stirring to combine and continue to cook for an additional minute. Return the green beans to the pan stirring to combine.
- Serve immediately either as a side or with rice for an entrée.
Nutrition
Calories: 298kcal | Carbohydrates: 7g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 1039mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg
