These Szechuan Green Beans and Pork are a simple Whole30 and Paleo take on the traditional Chinese dish. It’s great as a side dish or it can be the main dish by adding more protein to it. It also has enough kick for those who like it spicy!
Typically with Szechuan green beans and pork, the green beans (or Chinese long beans) or deep fried so the skin gets blistered. While delicious as that sounds, we all know how I feel about deep frying anything. I don’t think it’s necessary for everyday consumption, and it makes me nervous. Last thing I need is a grease fire.
This version doesn’t require much oil and even though the greens aren’t blistered, they are still crispy and fresh. So you’ll get a bite when you chew them.
A few things about this recipe:
- Dried whole Szechuan peppers are used in this recipe. Keeping it whole will keep the dish pretty mild. Chop a few up and it’ll give it a little more spicy. If you can find whole dried Szechuan peppers, you can use any red chili flakes you find.
- I love using haricot vert aka French green beans. They’re cook faster and get nice and tender.
- Ground pork is traditionally used, but if pork isn’t your thing, you can replace it with ground chicken or beef.
- To make this a more substantial meal, add more ground protein to the dish. I like to have these as a side, but serve this over cauliflower or regular rice, and you have a great meal!
I also love this recipe because it comes together SO quickly. Less than 30 minutes quickly! So it’s perfect for any night of the week, and of course it’s great for meal prepping.
Szechuan Green Beans and Pork
Ingredients
- 1/4 lbs ground pork*
- 4 tbsp + 1 tbsp coconut aminos
- 2 tsp fish sauce
- 1/2 tsp arrowroot flour
- 1 1/2 tbsp avocado oil
- 4 garlic cloves minced
- 4-6 dried Szechuan peppers cut some in half
- 1 lb French green beans trimmed
- 1/4 cup water
- 1 tsp sesame oil
Instructions
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In a bowl, mix the ground pork with 1 tbsp coconut aminos, fish sauce, and arrowroot flour. Set aside.
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Preheat a wok or skillet over high heat with avocado oil.
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Add in the ground pork and garlic. Stir fry for 3-4 minutes.
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Add in the dried Szechuan peppers and stir fry for another minute.
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Then add the green beans, 4 tbsp coconut aminos, and water to the wok. Mix until well combined.
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Cover the wok or skillet with a lid and simmer for about 5 minutes or until green beans are tender but still crisp.
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Turn off the heat and stir in the sesame oil.
Recipe Notes
*add more ground pork if this is going to be a main dish and double the measurements for the ground pork marinade.
SIMILAR RECIPES:
Ginger Garlic Stir Fry
Asian Inspired Coleslaw
Thai Holy Basil Stir Fry
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