Szechuan Green Beans with Ground Pork

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
Source: Cooking Light, April 2006
CL Comments: Szechuan cuisine refers to the hot, spicy dishes characteristic of the vast Szechuan province in southwestern China. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.
Amy's Comments: I used 3/4 lb ground turkey. I wanted more meat! It was VERY flavorful, though, and healthy. This prepearation style has potential for other meats and veggies too. A keeper!! PS: I used brown rice to keep it Core.


1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice (I used brown)


  1. Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
  2. Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.


Healthy Units: 5 per serving or core+.5 if you use brown rice
CALORIES 254(24% from fat); FAT 6.8g (sat 2.2g,mono 3.5g,poly 1.1g); PROTEIN 14.6g; CHOLESTEROL 43mg; CALCIUM 47mg; SODIUM 323mg; FIBER 3.3g; IRON 1.5mg; CARBOHYDRATE 32.5g

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