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Easy prep
Spicy
One pot
Dairy Free

Sichuan Pork with Green Beans

Marinated Cucumbers & Radishes with Lime-Jasmine Rice

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

This recipe is a perfect example of a winning combination of flavours and textures. The heat from the Thai chili, the acidity of the lime and the salty flavour profile of the soy sauce take the ground pork to new heights. Sticky, soft calrose rice and crisp green beans make every bite a pure delight. A cucumber-radish side salad finishes off this dish on a refreshing note!

We will send you:

  • 285g Ground pork
  • 50g Diced onions
  • 225g Trimmed green beans
  • 15ml Minced garlic
  • 2 Cucumbers
  • 1 Lime
  • 1 Thai chili
  • 60g Sliced radishes
  • 30ml Sweet soy sauce
  • 15ml Rice vinegar
  • 225g Pre-cooked jasmine rice

  • You will need:

    Large pan
    Zester
    Oil
    Salt & pepper
    Total Fat
    33 g
    Saturated Fat
    7 g
    Sodium
    590 mg
    Total Carbs
    67 g
    Sugars
    13 g
    Protein
    35 g
    Fibres
    6 g
    Preparation
    a picture
    Mise en place
    Zest and juice the lime. Thinly slice the cucumbers into rounds. Cut the Thai chili lengthwise; remove the seeds and mince the flesh (thoroughly wash your hands after this step – the chili is spicy).
    a picture
    Cook the pork & green beans
    In a large pan, heat a drizzle of oil on medium-high. Add the garlic, onions and as much of the chili as you’d like (add half for spicy). Cook, 30 seconds to 1 minute or until fragrant. Add the ground pork and season with S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes or until browned and cooked through. Add the green beans (roughly chop before adding) and cook, 2 to 3 minutes, until crisp tender; season with S&P.
    a picture
    Finish the pork & green beans
    To the pan of pork and green beans, add the sweet soy sauce and as much of the lime juice as you’d like; season with S&P. Cook, 2 to 4 minutes, until thickened.
    a picture
    Warm the rice
    While the pork and green beans finish, using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. Transfer to a bowl and add as much of the lime zest as you’d like; season with S&P to taste.
    a picture
    Make the salad & serve
    In a bowl, combine the radishes, cucumbers and vinegar. Drizzle with oil; season with S&P to taste. Divide the rice between your plates and top with the pork and green beans. Serve the cucumber-radish salad on the side. Bon appétit!

    Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.