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Easy prep
One pot
Dairy Free

Sichuan Pork with Green Beans

Marinated Cucumbers & Radishes with Lime-Jasmine Rice

Cooking time

20 minutes




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
Salt & pepper
Total Fat
33 g
Saturated Fat
7 g
590 mg
Total Carbs
67 g
13 g
35 g
6 g
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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).
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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.
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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.
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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.
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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.