Description
A vibrant and flavorful Pork Stir Fry with Green Beans recipe that combines tender pork mince with crisp green beans, aromatic garlic and ginger, and a savory sauce. This quick and easy dish is perfect for a weeknight dinner, served over rice and garnished with fresh red chili slices for a mild kick.
Ingredients
Scale
Vegetables
- 300g / 10oz green beans
- 1/2 small onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- Sliced red chili, for garnish (optional)
Meat
- 220g / 7oz pork mince
Oils and Sauces
- 2 1/2 tbsp peanut oil (or vegetable or canola oil)
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine (shaoxing wine)
- 1 tsp white sugar
- 1 1/2 tsp chili garlic sauce
Other
- Rice of choice, to serve
Instructions
- Prepare the sauce: In a bowl, mix together the dark soy sauce, Chinese cooking wine, white sugar, and chili garlic sauce until well combined. Set aside.
- Prep the green beans: Trim the stem ends of the green beans, then chop them into 2 to 2.5 cm (4/5 to 1 inch) pieces for even cooking.
- Char the green beans: Heat 1 1/2 tablespoons of peanut oil in a heavy-based skillet or cast iron pan over high heat until it starts to smoke. Add the green beans, spreading them out to cover the base of the pan. Leave them undisturbed for 1 minute, then quickly stir and spread out again. Cook for another 30 seconds, stir once more, then leave for 30 seconds. Repeat this once more so that beans cook for about 2 1/2 minutes total, until they are charred but still tender and crisp. Remove the beans into a bowl and set aside.
- Sauté the aromatics: Reduce the heat to medium-high, add 1 tablespoon of oil to the pan. Add the finely chopped onion first, cooking briefly, then add the garlic and ginger. Sauté for about 1 minute until the edges of the onion are golden and fragrant.
- Cook the pork: Turn the heat back up to high, add the pork mince to the pan, breaking it up with a spatula. Cook for 2 minutes until the pork is fully cooked through and starting to brown. Pour in the pre-mixed sauce and stir for 30 seconds to coat the meat.
- Combine and finish: Add the charred green beans back into the pan with the pork and sauce, stirring for an additional 30 seconds to mix all the flavors thoroughly and heat through.
- Serve: Serve the pork and green bean stir fry over your rice of choice. Garnish with sliced red chili for a mild heat if desired. For a lower carb or low-calorie option, serve with cauliflower rice.
Notes
- Note 1: Use fresh, firm green beans for the best texture and flavor.
- Note 2: Ground pork works best; you can substitute with ground chicken or turkey if preferred.
- Note 3: Fresh garlic and ginger provide more vibrant flavor than pre-minced versions.
- Note 4: Dark soy sauce adds rich color and depth; light soy sauce can be used but will be less intense.
- Note 5: Shaoxing wine adds authenticity, but dry sherry or mirin can substitute.
- Note 6: Adjust chili garlic sauce to taste depending on your preferred spice level.
- For a low-carb, low-calorie alternative, substitute rice with cauliflower rice.
- Use a heavy-based skillet or cast iron pan to achieve the perfect char on the green beans.
