Szechuan Green Beans with Ground Pork

We made this in 2008 as one of our first dinners together. It was so good, we knew we were on to something. It is a little spicy, but very light and satisfying.


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


  • Cook the rice.
  • Combine pork, white pepper, cornstarch and salt 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.
  • Combine hoisin, sugar and red pepper 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.

Original recipe found on: Lighten Up!