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Ground pork stir fry in a large skillet.

Ground Pork Stir Fry with Mushrooms and Green Beans

This quick and easy ground pork stir fry is packed with crisp green beans, umami-packed mushrooms, sweet red peppers, and hearty rice to round out the dish.
Course Main Course
Cuisine Chinese
Keyword sichuan pork, szechuan pork
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 servings
Calories 488kcal
Author Snacking in Sneakers


  • 2 cups instant brown rice, dry
  • ¼ cup lower-sodium soy sauce
  • 1 tbsp sherry wine
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp olive oil, divided into ½ tbsp each
  • 1 lb ground pork
  • 8 oz package Monterey Mushrooms baby bella mushrooms, finely chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lb green beans, ends trimmed
  • 1 large red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp sweet chili sauce (optional)
  • 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, sherry wine, brown sugar, and cornstarch. Set aside.
  • Heat ½ tablespoon olive oil in a large skillet or wok over medium heat. Add the ground pork and mushrooms. Season with salt and pepper. 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. Add the other ½ tablespoon of olive oil. Add the green beans and cook for approximately 3 minutes.
  • Add the bell pepper and cook for another 4 minutes, until all vegetables are starting to get crisp-tender.
  • Add garlic, ginger, sweet chili sauce, and crushed red pepper and cook for another minute.
  • Add pork/mushroom mixture back to the pan. Stir in the sauce mixture and green onions. Continue cooking for another 1-2 minutes, until everything is well heated and combined. Serve over rice.


  • You can chop the mushrooms by hand, or toss them in a food processor and pulse a few times to finely chop.
  • You can adjust the amount of crushed red pepper according to your spice preference. As written is a fairly mild version with a little bit of heat.  You can also add in ground Szechuan peppercorns if you'd like.
Nutrition analysis (approximate per serving):  488 calories, 23.5 g fat, 7.5 g sat fat, 650 mg sodium, 48 g carbohydrate, 5.5 g fiber, 9 g sugar, 22.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 14%, Potassium: 17%


Calories: 488kcal