Spicy Szechuan Ground Pork & Green Bean Stir-Fry
over Cauliflower 'Rice'
Cooking time
15 minutes
Servings
2/4
Calories
470 /serving
Say Szechuan and hear the sizzle. This paleo suppertime heats up fast when pork hits the pan with green beans, while chili paste and spicy seasonings fire up the palate. (The secret: a splash of vinegar sharpens the flavours to a fine point.)
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 200g Green beans (or string peas)
- 50g Diced onions
- 30ml Sherry vinegar
- 15ml Ginger-garlic purée
- 12g Chicken demi-glace
- 15ml Sambal oelek
- 7g Sense of Shichimi spices (white sesame seeds, chili pepper, Sichuan pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Sesame • Sulphites
You will need:
Large high-sided pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
8 g
Sodium
710 mg
Total Carb
18 g
Sugars
6 g
Protein
36 g
Fibre
8 g
Preparation
Cook the cauliflower rice
- In a medium bowl, add the cauliflower rice.
- Cover tightly with plastic wrap and poke a few small holes.
- Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Start the pork
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the pork; season with the spices (add ½ for medium spicy) and a pinch of salt.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
- Add the ginger-garlic purée and onions. Cook, stirring often, 1 to 2 min., until fragrant.
Mise en place
- Meanwhile, remove the stem ends of the green beans; halve crosswise.
Finish the pork & make the stir-fry
- To the pan, add the green beans and vinegar. Cook, stirring often, 1 to 2 min., until coated.
- Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 5 min., until the pork* is cooked through and the green beans are tender.
- Add the sambal oelek and cook, stirring often, 30 sec. to 1 min., until combined; season with S&P.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the stir-fry. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
