Prep time: 5 mins | Cook time: 5 mins | Total time: 15 mins | Servings: 2 -3
This is a pretty simple, straightforward dish made with everyday ingredients. With the same punch and intense flavour of the popular Szechuan Stir-Fried Green Beans, you sure not to miss the conventional stir-fries. And for a filling meal, serve this with rice. Don’t forget to check my notes for a quick-meal saver tip that will blow you away!
10 ounces (300 grams) green beans
7 ounces (220 grams) pork mince
1/2 small onion, finely chopped (about 1/2 c.)
2 teaspoons finely chopped garlic (2 cloves)
2 teaspoons ginger, finely chopped
2 1/2 tablespoons peanut oil (or vegetable or canola)
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon sugar
1 1/2 teaspoons + Chilli Garlic Sauce
How to make Pork Stir Fry with Green Beans
Step 1: In a bowl, whisk the sauce ingredients.
Step 2: Remove the tough ends of the beans and chop the beans into 2 – 2.5cm or 4/5 – 1-inch pieces.
Step 3: In a heavy-based skillet, heat 1 1/2 tbsp oil over high heat. Once the oil is hot, add the beans, spreading them out to cover the bottom of the skillet, and leave them to cook for about a minute. Give the beans a quick stir, spreading them out and cooking them for 30 seconds more. Leave the beans for another 30 seconds, and repeat the same process one more time until the beans are charred but still tender-crisp. The total cooking time is about 2 1/2 minutes. When done, transfer the beans to a bowl.
Step 4: Adjust the heat to medium-high, then add another tbsp of oil. Add in the onion followed by the garlic and ginger and cook for about a minute until the onion edges are golden.
Step 5: Return the heat to high, then add the pork. Cook for about 2 minutes, breaking the meat up as it cooks until cooked through. Now, add in the sauce and continue to cook for 30 seconds more before adding in the beans. Stir the mixture and cook for an additional 30 seconds.
Step 6: Remove from the heat when done and serve the Pork Stir Fry with Green Beans over rice, garnished with slices of large red chilli if desired. Or serve with Cauliflower Rice for a low-carb option.
1. Thaw the frozen beans, drain the excess water, and pat the beans dry.
2. For this recipe, you can use either chicken, turkey, and beef.
3. I suggest chopping the garlic and ginger instead of mincing to prevent them from sticking and burning to the hot skillet.
4. Use dark soy sauce for an intense flavour but it is okay to use light and all-purpose soy sauces, too.
5. Feel free to use dry sherry, cooking sake, or Mirin in place of Chinese cooking wine. If you chose to use Mirin, omit the sugar. Or if you don’t want to use alcohol, just use 1/4 of cup low sodium chicken broth and cook for an extra minute or so until the sauce has reduced.
6. Chilli Garlic Sauce is not too much spicy so add more if you like. Or replace it with sriracha, sambal oelak, or any hot sauce with a little of a vinegary taste such as Frank’s.
7. Frozen cooked rice is my new quick-meal favourite. I believe this method has been used widely in Japan. First, cook your desired rice, then let it rest for about 10 minutes when cooked. After resting the rice, wrap it into serving-size portions in a cling wrap, place in plastic bags or containers, then freeze. When reheating, put the frozen rice in a bowl, sprinkle with water, then tent with cling wrap, and heat in the microwave. 1 serving takes about 2 1/2 minutes. To help moisten the rice, allow it to sit in the microwave for about 2 minutes for extra steam.
Serving: 199g, Calories: 368cal (18%)
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