If you’re not new to my blog, you already know that I prefer dishes on the fiery side. True to form – this is just that. The Sichuan in the name probably gave that away. This is so simple to make – and fast…it probably takes longer to prep your veggies than it does to cook, which makes it so great for a weeknight meal. Plus, you can have some fun by telling your family you’re making pork and beans and watch their reactions when you serve this twist! As always, you can adjust the heat index to your liking!
Time: 20 minutes
4 tbs olive oil, divided
2-3 tbs water
8 oz French cut green beans, ends clipped and cut in half
1 red bell pepper, diced
1 jalapeño, finely diced (I leave ribs and seeds in for heat)
½ onion finely diced
1 lb. boneless pork chops, processed or ground pork
1 tsp ground ginger
1 tsp kosher salt
1 tsp freshly ground black pepper
2 cloves of garlic, finely chopped
4-5 tbs tamari or soy sauce
½ cup rice wine vinegar
¼ cup Buffalo Wild Wings Asian Zing Chili Pepper Soy and Ginger sauce (or you can substitute Chili Garlic Sauce)
Using a heavy bottom skillet, start to heat over medium high heat. Add 2 tbs olive oil until just smoking.
Prep the beans and set aside; prep the bell pepper, jalapeño and onion and set aside.
Using a food processor, blitz a pound of boneless pork chops, trimming any extra fat before doing so. If you’d like to avoid this step, buy ground pork. Season with ginger, salt and pepper. Set aside.
Add the beans into the hot skillet and stir to ensure they’re evenly coated with the oil. Add 2 tbs of water – but be careful, this will splatter quite a bit. Stir. Cover with a lid and cook for 5 minutes.
Remove the beans. Add the bell pepper, jalapeño and onion and cook for about three minutes, until soft. Remove and add to the beans, which are set aside.
Add the remaining 2 tbs of olive oil to the hot skillet. Next, add the pork along with the ginger, salt, black pepper, garlic, tamari and rice wine vinegar. Continue to cook over medium high heat until the pork is no longer pink and you start to see brown crusts forming – about 5 minutes.
Add the veg into the pork and cook for 1 minute. Finally, add the Chili Pepper Soy and Ginger sauce and stir until everything is evenly coated.
Serve immediately. This will make two heaping bowls, or three good-sized ones.