Szechuan-Inspired Pork and Green Bean Stir-Fry
with Sesame-Cilantro Rice
Put down the takeout menu and make this easy, saucy Szechuan-inspired pork and green bean stir-fry. Savoury ground pork, green beans and sweet bell peppers make the perfect trio nestled atop steaming black sesame-studded cilantro rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
(Contains Soy, Sesame, Wheat)
Black Sesame Seeds
Not included in your delivery
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, trim and halve green beans.Core, then cut pepper into 1/2-inch pieces.Roughly chop cilantro.Combine Szechuan sauce, cornstarch and 3/4 cup (1 1/2 cups) water in a medium bowl. Whisk to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then green beans and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.
Reheat the same pan over medium-high.When hot, add sesame oil, pork and half the sesame seeds. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add Szechuan sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
Stir in half the cilantro, remaining sesame seeds and 1 tbsp (2 tbsp) butter into rice.Divide sesame-cilantro rice between bowls. Top with veggies and pork.Sprinkle remaining cilantro over top.