Paleo Sichuan Dry-Fried Green Beans

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

⅓ to ¼ lbs ground pork (alt. chicken or turkey)

1 lb. string beans (trimmed, pat-dry, and diced to roughly 2-inch length)

2 large garlic cloves (finely chopped)

1 tbsp fresh ginger (finely chopped, use 1 ½ tbsp for stronger flavor if preferred)

2-3 bulbs scallions (finely chopped & separate white and green parts)

4-5 dry red peppers (optional)

Avocado oil 2 tbsp + 1 tbsp

1 ½ tbsp coconut aminos

2 tsp red boat fish sauce

½ to 1 tsp Harissa paste (sub for tomato paste for a non-spicy version)

Directions

Preheat a large stainless steel skillet over medium-low heat WITHOUT oil until the skillet is well heated and almost to a smoke point. Add diced green beans. Stir-fry (this is called dry-fry in Chinese cooking) over medium heat for 4-5 mins until the beans are slightly blistered but not burnt.*

Add 2 tbsp avocado oil to the skillet and keep stir frying the green beans with oil for 2-3 additional minutes. Set green beans aide.

While the skillet is still hot, add 1 tbsp avocado oil with garlic, ginger, white parts of scallions, and dry red peppers. Season with a small pinch of salt and sauté until fragrant (about 8-10 seconds). Add ground pork. Season with another small pinch to salt. Sauté until the pork is completely cooked through, break up to finer pieces, and no longer watery.

Add 1 tbsp of stir-fry sauce to the ground pork. Stir-fry for 5-10 seconds then add green beans back to the skillet. Toss to coat everything well. Taste and see if ½ to 1 more tbsp of stir-fry sauce is needed.

Turn off the heat and stir-in green parts of scallions. Serve hot immediately with cauliflower rice, zoodles, or mixed greens.

Nutrition

• Serving Size: 179 g
• Calories: 224 kcal
• Total Fat: 14.5 g
• Saturated Fat: 2.1 g
• Cholesterol: 24 mg
• Sodium: 558 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 12 g