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 so delicious, you might just lick the plate–no judgments here.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Not included in your delivery
Salt
Pepper
2 teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • 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.
• 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. • Stir in rice, 3⁄4 cup water (11⁄2 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. • Keep covered off heat until ready to serve.
• 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. • 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. • Turn off heat; transfer to a small bowl. Wash out pan.
• 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.
• 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. • Stir in Szechuan paste, sweet soy glaze, and 1⁄4 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.
• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls; top with stir-fry. Sprinkle with scallion greens and peanuts. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
