Sichuan-Style Green Beans with Pork

Three key ingredients make up this fiery stir-fry from Food & Wine's Justin Chapple: ground pork, green beans and dried hot red chiles. To round it out, Chapple adds just garlic, soy sauce and lime juice. The stir-fry is perfect served over freshly steamed white or brown rice, or even over rice noodles.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound ground pork
  • 3/4 pound green beans, thinly sliced crosswise
  • 7 to 10 dried Chinese hot red chiles, cracked
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons fresh lime juice
  • Salt and white pepper
  • Steamed rice, for serving

How to make this recipe

  1. In a large skillet, heat the oil until shimmering. Add the ground pork and cook over moderately high heat, breaking it up with a fork, until nearly cooked through, about 5 minutes. Add the green beans, red chiles and garlic and stir-fry over high heat until the green beans are crisp-tender, about 7 minutes. Stir in the soy sauce and lime juice and season with salt and white pepper. Serve with steamed rice.

Suggested Pairing

Tropical fruit-scented, off-dry German Riesling.

Contributed By Photo © Eva Kolenko Published July 2016





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