Szechuan-Style Pork with Spicy Garlic Sauce and Blistered Green Beans
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 2boneless pork chops
- 2 tablespoonssesame oil
- 12 ouncesgreen beans
- 1/4 ounceginger
- 3 clovesgarlic
- 1/4 cupgluten-free soy sauce
- 2 teaspoonssambal oelek
- 2 tablespoonsrice wine vinegar
- 2 packetsketchup
- 1/2 teaspoonground Szechuan peppercorns
- 1/2 tablespoondark brown sugar
What You’ll Need
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan with lid
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.
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.
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.
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.
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.
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!