Szechuan Green Beans With Ground Pork

Total Time
0 mins
25 mins

This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice.

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  1. Steam beans 5 minutes (should be snappy not mushy).
  2. Combine the first 4 ingredients in a medium bowl.
  3. Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
  4. Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
  5. Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
  6. Serve over hot rice - Enjoy!
Most Helpful

3 5

This was ok. I will make it again, but just seemed like it was missing something.

4 5

Better than any restaurant take-out I've ever had. I plan to double the sauce next time to pour over rice. Also, I will try steamed broccoli instead of green beans...personal preference. Can't wait to try this with modifications! thanks for the recipe!

4 5

Very good base recipe. We doubled the sauce as we prefer it saucy, but the original sauce ratio is truer to the Shanghainese version. I agree that there is a little something missing from the recipe. After tasting I added 2-3 tablespoons of rice wine vinegar (remember we doubled the sauce) and that helped to make the flavors pop.