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Szechuan pork with mushrooms and green beans

Szechuan Pork with Mushrooms and Green Beans

This quick and easy take on Szechuan pork is packed with ground pork, crisp green beans, umami-packed mushrooms, and hearty rice to round out the dish – and a spicy sauce of course!
Course Main Course
Cuisine Chinese
Keyword sichuan pork, szechuan pork
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 450kcal
Author Snacking in Sneakers


  • 2 cups of instant brown rice, dry
  • 3 tbsp lower-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp sherry wine
  • 1 tbsp olive oil, divided into 1/2 tbsp each
  • 1 lb ground pork
  • 1 pkg Let’s Blend Classic mushrooms
  • 1 lb green beans, ends trimmed
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp chili garlic paste or to taste*
  • ¼ tsp crushed red pepper or to taste*
  • 3 green onions, diced


  • Prepare the instant brown rice according to package directions (you can continue with the rest of the recipe while rice is cooking). When done, set aside.
  • In a small bowl, whisk together the soy sauce, cornstarch, and sherry wine. Set aside.
  • Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add the ground pork and Let’s Blend mushrooms. Cook for about 7-10 minutes, until pork is cooked through (there should be no pink). Use a slotted spoon to remove pork and mushroom blend and set aside in a large bowl for now.
  • Leave any of the drippings from the pork in the skillet, and return to medium heat. If the pan looks too dry, add the other 1/2 tbsp of olive oil. Add the green beans and cook for approximately 2 minutes. Add the bell pepper and cook for another 4 minutes, until all vegetables are starting to get crisp-tender.
  • Add garlic, ginger, chili paste, and crushed red pepper and cook for another minute.
  • Add pork/mushroom mixture back to the pan. Stir in the soy sauce mixture and green onions. Continue cooking for another 1-2 minutes, until everything is well heated and combined. Serve over rice.


*You can adjust the amount of chili garlic paste and crushed red pepper according to your spice preference. As written is a fairly mild version with a little bit of heat.
Nutrition analysis (approximate per serving):
449 calories, 23 g fat, 7.5 g sat fat, 750 mg sodium, 40.5 g carbohydrate, 7 g fiber, 3 g sugar, 21.5 g protein, Vitamin A: 36%, Vitamin C: 99%, Calcium: 6%, Iron: 14%


Calories: 450kcal