Szechuan Green Beans with Ground Pork

Photo: Jan Smith

The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 24%
  • Fat: 6.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 32.5g
  • Fiber: 3.3g
  • Cholesterol: 43mg
  • Iron: 1.5mg
  • Sodium: 323mg
  • Calcium: 47mg

Ingredients

  • 1/2 pound lean ground pork
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 teaspoon peanut oil
  • 2 1/2 cups (1-inch) cut green beans
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper
  • 2 teaspoons low-sodium soy sauce
  • 2 cups hot cooked white rice

Preparation

  1. Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
  2. Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
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