Szechuan Shrimp & Green Bean Stir-Fry with Candied Peanuts & Jasmine Rice

Szechuan Shrimp & Green Bean Stir-Fry with Candied Peanuts & Jasmine Rice

Forget takeout: The path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground pork and green beans are coated in a tantalizing Szechuan-style sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of steamy rice mixed with warm, sizzly ginger—in just 30 minutes! The results? A symphony of flavors and textures that make up the perfect way to celebrate Asian History Month at your dinner table.
Allergens: Milk, Peanuts, Sesame, Shellfish, Soy, Wheat
Calorie SmartCarb Smart
Serves2CourseDinnerCook30 minsTotal Time30 minsDifficultyEasy
  • 1 thumb Ginger
  • 6 ounce Green Beans
  • 2 unit Scallions
  • ½ cup Jasmine Rice
  • ½ ounce Peanuts(Contains Peanuts)
  • 10 ounce Shrimp(Contains Shellfish)
  • 2 tablespoon Szechuan Paste(Contains Soy, Wheat, Sesame)
  • 4 tablespoon Sweet Soy Glaze(Contains Sesame, Soy, Wheat)
  • 2 teaspoon Sugar
  • 2 teaspoon Cooking Oil
  • 1 tablespoon Butter(Contains Milk)
  1. Wash and dry produce.
  2. Peel and mince or grate ginger. Trim green beans if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
  3. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.
  4. Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  5. Keep covered off heat until ready to serve.
  6. While rice cooks, in a medium microwave-safe bowl, add green beans and a splash of water, cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain.
  7. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
  8. Turn off heat, transfer to a small bowl. Wash out pan.
  9. Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step). Rinse shrimp under cold water, pat dry with paper towels. Swap in shrimp or beef for pork, cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.
  10. Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) into pan with pork. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and pork is cooked through, 1-2 minutes. TIP: If scallions begin to brown too quickly, reduce heat to medium low.
  11. Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (1/3 cup for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat. Taste and season with salt and pepper if desired.
  12. Fluff rice with a fork and season with salt and pepper.
  13. Divide rice between bowls, top with stir-fry. Sprinkle with scallion greens and peanuts. Serve. Shrimp are fully cooked when internal temperature reaches 145°.

Typical values per serving

Energy2469kJ / 590kcalsFat18gSaturated Fat5gCarbohydrates71gSugars23gProtein26gFibre4gSalt5.875g

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