Szechuan Green Beans

A weekend in Vermont and New Hampshire turned into an extended stay after the demise of our car. (Everyone: make sure it isn’t time to change your timing belt!) A friend got our vegetables that week, and then the hurricane hit, and then this week’s CSA share was ready for pickup. In short, I have a lot of vegetables.  I’m no longer sure what week’s share they belong to; I just know I have a lot of eating to do.

With my CSA green beans, I suggested to my boyfriend that he make that pork and beans recipe he made earlier in the summer. He looked at me blankly, picturing baked beans. “You know—with the ground pork over beans?” What I meant was this Szechuan Green Beans recipe that we now call “Asian pork and beans.” This recipe is easy to make (especially easy for me since my boyfriend makes it) and absolutely delicious. Josie Rubio

{Recipe after the jump}

I found this recipe on Tastespotting, which led me to the recipe on this Lemons and Anchovies blog. The blogger originally got this recipe from America’s Test Kitchen and she substituted ground turkey for the pork. We used Mirin instead of rice wine, which probably sweetens the recipe a bit.

Szechuan Green Beans

Preparation time: 25 minutes

Serves 3- 4


  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon dry sherry or rice wine (we used Mirin because that’s what we had on hand)
  • 1 teaspoon sugar
  • ½ teaspoon corn starch
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dry mustard
  • 2 tablespoons vegetable oil
  • 1 pound green beans, stem ends snapped off and cut into 2-inch pieces
  • ¼ pound ground pork (ground turkey can also be used)
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 scallions, sliced thinly (you can sub a few chopped sprigs of garlic chives, if you have some leftover from a previous CSA share)
  • 1 teaspoon toasted sesame oil

1. Stir together all the ingredients from the soy sauce to dry mustard, and set aside.

2. In a wok or large skillet, heat oil over high heat until just smoking.  Add the green beans and stir-fry for a few minutes until you they are crisp-tender, about 5 to 6 minutes.  Stir frequently until some of the beans are slightly charred.  Remove from pan and set aside.

3. Reduce heat to medium-high and add ground meat to the pan. Cook for a couple of minutes or until no pink remains in the meat. Add the garlic and ginger and cook until fragrant, about half a minute.

4. Add beans then the sauce and stir until the latter has thickened, just a few seconds.

5. Transfer to a serving bowl and add the scallions or garlic chives and sesame oil. Serve over rice.


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