Szechuan Green Beans with Pork
Crisp-tender green beans are flash-fried until blistered, then tossed with savory ground pork and a fiery, numbing Szechuan sauce. A classic restaurant-style stir-fry that's surprisingly easy to make at home.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare Ingredients (Mise en Place)
- a.This dish cooks quickly, so have everything ready. Wash the green beans, trim the ends, and pat them completely dry with a clean towel. In a small bowl, whisk together the soy sauce, Shaoxing wine, and sugar; set aside. If using whole Szechuan peppercorns, toast them in a dry pan for 1-2 minutes until fragrant, then grind into a powder.
- 2
Flash-Fry the Green Beans
- a.Heat 1 cup of neutral oil in a wok or large, deep skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add half of the green beans to the hot oil. Fry for 2-4 minutes, stirring occasionally, until the skins are wrinkled and lightly blistered. Use a slotted spoon to remove the beans to a paper towel-lined plate. Repeat with the remaining beans.
- 3
Cook Pork and Aromatics
- a.Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon in the wok. Return the wok to medium-high heat. Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and slightly crispy, about 4-5 minutes. Push the pork to one side. Add the minced garlic, ginger, and the white parts of the scallions to the empty side and stir-fry for 30 seconds until fragrant.
- 4
Build the Sauce
- a.Add the doubanjiang to the aromatics and cook for 1 minute, stirring constantly, until it's fragrant and the oil turns red. Then, mix everything together with the pork until well-coated.
- 5
Combine and Finish
- a.Return the fried green beans to the wok. Pour in the prepared soy sauce mixture and sprinkle with the ground Szechuan peppercorns and salt. Toss everything together quickly over high heat for 1-2 minutes to ensure the beans are heated through and coated in the sauce. Turn off the heat, stir in the green parts of the scallions and the toasted sesame oil. Serve immediately with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure green beans are completely dry before frying to prevent dangerous oil splattering and to achieve the best blistered texture.
- 2Fry the beans in batches. Overcrowding the wok will steam them instead of frying, and they won't get wrinkled.
- 3For the best flavor, toast whole Szechuan peppercorns and grind them just before use. The numbing 'málà' sensation is characteristic of this dish.
- 4Break up the ground pork well and let it get a little crispy for a great texture contrast with the tender beans.
- 5This dish is best served immediately with a bowl of plain steamed jasmine rice to balance the bold, spicy flavors.
- 6For a vegetarian version, you can substitute the pork with crumbled firm tofu, chopped shiitake mushrooms, or a plant-based ground meat alternative.
Adapt it for your goals.
Vegetarian
Replace the ground pork with 8 oz of crumbled firm tofu, finely chopped shiitake mushrooms, or a plant-based ground meat substitute. Sauté until browned before proceeding with the recipe.
Different ProteinDifferent Protein
Substitute the pork with an equal amount of ground chicken, ground turkey, or finely diced beef for a different flavor profile.
Milder VersionMilder Version
To reduce the heat, use a non-spicy doubanjiang (broad bean paste) or reduce the amount by half. For less numbing sensation, omit the Szechuan peppercorns.
Why this is on our healthy list.
Good Source of Protein
The ground pork provides high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Fiber
Green beans are an excellent source of dietary fiber, which aids in digestion, helps maintain bowel health, and can contribute to a feeling of fullness.
Contains Allicin
Garlic is a key aromatic in this dish and contains allicin, a compound known for its potential anti-inflammatory and immune-boosting properties.
Provides Capsaicin
The chili in doubanjiang contains capsaicin, which is responsible for the heat. Some studies suggest capsaicin may have metabolism-boosting and pain-relieving properties.
Frequently asked questions
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, and various spices. It's a cornerstone of Szechuan cooking. A good substitute is a mix of Korean gochujang and a small amount of miso paste, though the flavor will be slightly different.