Some of my favorite meals are the fast and easy one pot wonders that only take a few ingredients to whip together and pack a huge punch of amazing flavors! This skillet stir fry checks all of those boxes! I was introduced to Sichuan peppercorns last year and I fell in love with the interesting flavor and tingle they bring to a dish. The shiitake mushrooms and string beans are the perfect addition to the rice bowl. The pork tenderloin sears up super quick and is incredibly tender in this dish. It was so fast to throw together and would be a perfect choice for a weeknight when you need a fast fix or a weekend dinner and a movie take out fake out option! Whenever you chose to make this, it will be the right time!
Sichuan Pork & String Bean Stir Fry
4
servings20
minutes20
minutesIngredients
*For the Pork*
1 lb 1 Pork Tenderloin cut into thin strips
1 Tbsp 1 Arrowroot or Corn Starch
1 Tbsp 1 Avocado Oil + 2 Tbsp for Stir Fry
1/2 tsp 1/2 Salt
1/4 tsp 1/4 Pepper
*For the Sauce*
1/4 cup 1/4 Low Sodium Soy Sauce
2 2 Cloves Minced Garlic
1 Tbsp 1 Rice Vinegar
1 Tbsp 1 Coconut Brown Sugar
1 tsp 1 Fish Sauce
1 tsp 1 Sesame Oil
1 tsp 1 Minced Ginger
1/2 tsp 1/2 Crushed Sichuan Peppercorns
*Stir Fry Additions*
12 oz 12 String Beans
8 oz 8 Shiitake Mushrooms
1/2 1/2 Yellow Onion Sliced
Salt to taste
Directions
- To begin, slice your pork tenderloin into strips. Add to a bowl, season with salt and pepper. Add arrowroot starch and avocado oil. Stir well to coat all pieces of pork. Allow to sit for 15 minutes.
- Using a mortar and pestle, crush your Sichuan peppercorns and add remaining ingredients for sauce to the bowl. Whisk well and set aside
- Add avocado oil to your skillet and sear your pork on each side until most of the way cooked through. The pork cooks up very fast so keep an eye on it. Remove from skillet and add to a plate while you start your veggies
- Add your onion to the skillet and sauté until translucent. Add your shiitake mushrooms and hit them with a little salt to help draw out the moisture and cook down. Once shrooms are cooked down, add your string beans and sauté until they start to soften. Add sauce and pork back to skillet and stir well to combine. Cover with lid, turn to low and allow to simmer for a few minutes to continue to cook the beans and bring the flavors together. Serve with rice and enjoy!
Notes
- You can sub Olive oil for avocado oil if needed as well as corn starch for arrowroot starch.
- I used fresh steam in the bag beans. I only steamed them in the microwave for 3 minutes. I pulled them and threw them in with the shrooms and they finished cooking beautifully. It saves time to do it that way when you’re in a hurry.
- Sichuan peppercorns are a unique flavor choice that may be challenging to find in your regular grocery store. I have a great asian market close to where I live that offers me a variety of selections like this. If you are in an area that limits your access to this, my recommendation is Amazon. It’s always Amazon. You can find anything and everything there. I use green Sichuan peppercorns in this dish. I did search and they are available to purchase online.
- You can sub regular brown sugar or honey in place of the coconut brown sugar.