This Crohn’s-Friendly Szechuan Pork is a flavorful stir fry that balances bold taste with gut-friendly ingredients. Ground pork is cooked with crisp green beans, ginger, garlic, and tamari for a savory dish that’s Paleo-friendly and gluten-free. It’s quick to make, packed with protein, and perfect for a weeknight dinner.

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

  • ½ cup + 4 tablespoons tamari (gluten-free soy sauce — do not use regular soy sauce, as it is not SCD-appropriate)
  • 4 tablespoons rice wine (or other dry white wine)
  • 8 teaspoons coconut flour
  • 1 ½ lbs ground pork
  • 2 tablespoons sesame oil
  • 1 cup green beans, cut into 1-inch pieces
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon chili garlic sauce ([Click for recipe; don’t use commercial hot sauce because it might not be SCD appropriate]
  • 1 ½ tablespoons honey
  • 3 scallions, diced

Instructions

  1. In a medium bowl, whisk together 4 tablespoons tamari, rice wine, and coconut flour until smooth. Add ground pork and mix lightly.
  2. Heat 1 tablespoon sesame oil in a large nonstick skillet over high heat. Add green beans, ginger, and chili garlic sauce. Stir-fry until beans are crisp-tender and slightly charred, about 3 minutes. Remove with a slotted spoon and set aside.
  3. Add remaining sesame oil to the skillet. Add pork mixture and stir-fry, breaking it up with a spoon, until browned, about 4 minutes.
  4. Return the green bean mixture to the skillet. Stir in remaining ¼ cup tamari and honey. Cook, stirring, until pork is fully cooked through.
  5. Add scallions, toss, and serve hot.

Notes

Note: This dish keeps the bold flavors of Szechuan cooking while staying Crohn’s-friendly by using tamari, coconut flour, and homemade chili garlic sauce instead of processed alternatives.