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. I first blanch the green beans then quickly pan fry them and serve them with ground pork coated in soy and sambal sauce. More traditional versions of the recipe used dried chilies and Sichuan peppercorns though I prefer using sambal. I first had this stir-fry dish at Din Tai Fung in Shanghai and have been obsessed ever since.

This dish is typically served as an appetizer or side dish but I love serving it over white rice for an easy and complete dinner that comes together in under 30 minutes.

Sichuan Green Beans with Ground Pork

How to Make Sichuan Green Beans

1. Blanch the green 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.
2. Sauté the aromatics. 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.
3. Cook the pork. 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.
4. Make the sauce. In a small bowl, whisk together the soy sauce, sesame oil, sambal oelek and sugar and set aside.
5. Sauté the beans. 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.
6. Assemble and serve. Add the green beans to a mixing bowl and serve immediately either as a side or with rice for an entrée.

Other Recipes to Try

If you enjoy this Sichuan green bean recipe, give these a try:

• Spicy Sichuan Wontons with Chili Sauce
• Dan Dan Noodles with Bok Choy and Crunchy Chili Oil
• Juicy Pork and Chive Pan-Fried Dumplings

Sichuan Green Beans with Ground Pork

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• Kosher salt, as needed
• ½ pound frenched green beans
• 2 tablespoons peanut oil
• 3 cloves garlic, minced
• 2 teaspoons freshly ground ginger
• ½ pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons sambal oelek
• 1 teaspoon granulated sugar
• ½ teaspoon toasted sesame seeds (optional)

Instructions:

• 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.

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