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Szechuan-Style Pork

Szechuan-Style Pork with Spicy Garlic Sauce and Blistered Green Beans

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When it comes to Chinese takeout, we’re all about Szechuan-style pork in garlic sauce. So, we decided to recreate it, pairing seared, sliced pork chops with a sauce of soy, sambal chili paste, garlic, and super-tingly Szechuan peppercorns. Blistered green beans and a side of fragrant rice accompany this seriously flavorful meal. 

  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 670
  • Protein 43g
  • Total Carb 81g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • boneless pork chops
    • 2
    • boneless pork chops
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • green beans
    • 12 ounces
    • green beans
  • scallions
    • 2
    • scallions
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 3 cloves
    • garlic
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • sambal oelek
    • 2 teaspoons
    • sambal oelek
  • dark brown sugar
    • 1/2 tablespoon
    • dark brown sugar
  • ground Szechuan peppercorns
    • 1/2 teaspoon
    • ground Szechuan peppercorns
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • ketchup
    • 2 packets
    • ketchup

What You’ll Need

  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan with lid

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Cook pork

    Cook pork

    While rice cooks, pat pork chops dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon sesame oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes, reserving pan for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While pork cooks, rinse green beans, trim and discard ends, then halve crosswise. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and thinly slice. Mince garlic. In a small bowl, stir together soy sauce, sambal (it's spicy—feel free to use less for a milder flavor), spice mix, rice wine vinegar, and ketchup.

  4. Sauté aromatics and green beans

    Sauté aromatics and green beans

    Return pan from pork to medium-high heat with remaining sesame oil. When oil is shimmering, add green beans. Cook until blistered and slightly tender, 4-5 minutes. Add ginger, garlic, and scallion whites and light greens to pan. Cook, stirring occasionally, until slightly browned and fragrant, 2-3 minutes more. 

  5. Finish Szechuan-style pork

    Finish Szechuan-style pork

    Reduce heat under pan with green beans to medium, then add soy sauce–sambal mixture. Cover pan and cook until green beans are tender, 2-3 minutes. Meanwhile, transfer pork to a cutting board; find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness. Once green beans are tender, add sliced pork to pan and turn to fully coat. Remove pan from heat.

  6. Plate Szechuan-style pork

    Plate Szechuan-style pork

    Divide rice between serving plates. Top with Szechuan-style pork and green beans, drizzle over spicy garlic sauce, and garnish with scallion dark greens. Enjoy!

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