This green bean and pork Szechuan stir-fry is one of our go-to midweek meals when we want lots of flavour, with minimal effort.
Szechuan pepper is a really interesting spice that has a mouth-watering numbing effect, making this fragrant pork dish incredibly moreish.
At £1.03 per portion, this meal is not only healthy but also reasonably priced too. Pork mince is stir fried with green beans and pak choi and lightly spiced with chilli and Szechuan pepper.
If you're not too good with spicy foods, go for the lower quantity of spice recommended.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
264
Ingredients
300g
green beans, trimmed
2Tbsp.
vegetable oil
4
spring onions, chopped
2
garlic cloves, crushed
1/2
-1tsp chilli flakes
11/2
-2tsp Szechuan peppercorns, lightly crushed
400g
pork mince
100g
pak choi or tat soi, stalks shredded, leaves roughly chopped
1Tbsp.
sugar
2Tbsp.
soy sauce
Directions
Step 1Slice the beans in ½ to make shorter lengths. Heat 1½tbsp oil in a large wok or deep frying pan over high heat. Add beans and fry, stirring occasionally, for 4-5min, until slightly browned and blistered. Remove to a plate with a slotted spoon.
Step 2Add remaining ½tbsp oil to the wok/pan. Fry spring onions, garlic, chilli flakes and crushed Szechuan peppercorns for 30sec, stirring. Add pork and stir-fry until opaque.
Step 3Return beans to the wok/pan along with the pak choi/tat soi, sugar and soy sauce. Stir-fry for 2-3min, until the vegetables are just tender. Serve with rice or noodles.
Per serving:
Calories: 264
Protein: 264
Total fat: 16g
Saturates: 4g
Carbs: 8g
Total sugars: 7g
Fibre: 3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
