5 from 282 votes
Pork Stir Fry with Green Beans
Pork Stir Fry with Green Beans combines chopped fresh green beans and ground pork cooked with garlic, ginger, and onion, tossed in a savory sauce of dark soy, Shaoxing wine, sugar, and chili garlic sauce. The green beans are charred briefly for texture and color, while the pork is stir-fried until cooked through. This dish delivers a flavorful, tender-crisp stir-fry with a balance of savory, mildly spicy, and umami flavors.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
-3
Calories:
350 kcal
Course:
Side Dish
Cuisine:
Asian, Japanese
Ingredients
- 300g / 10oz green beans (Note 1)
- 220g / 7 oz pork mince (Note 2)
- 1/2 onion finely chopped (about 1/2 cup, small
- 2 garlic finely chopped (Note 3, cloves
- 2 tsp ginger , finely chopped (Note 3)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
Sauce
- 1 tbsp dark soy sauce (Note 4)
- 1 tbsp Shaoxing wine Note 5 for subs, Chinese cooking wine
- 1 tsp white sugar (sub any sugar or faux sugar)
- 1 1/2 tsp + Chili garlic sauce Note 6
For serving
- rice of choice
- red chilli sliced
Instructions
- Sauce - Mix Sauce ingredients in a bowl.
- Trim the stem end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
- Char Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
- Sauté aromatics - Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
- Cook pork - Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
- Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)
Cup of Yum
Notes
- Use fresh or thawed and patted-dry frozen green beans for the best char and crispness.
- Chop garlic and ginger finely instead of mincing to avoid burning on high heat.
- Dark soy sauce gives more color and flavor than light or all-purpose soy but substitutes can be used.
- Shaoxing wine adds authentic flavor; substitute with chicken stock and longer cooking if unavailable.
- Adjust chili garlic sauce to taste; it’s mildly spicy but can be swapped with other hot sauces.
- Cook and freeze rice ahead to save time; reheat by microwaving with a little water and cover to steam.
Nutrition Information
Serving
199g
Calories
350cal
(18%)
Carbohydrates
12g
(4%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
12g
(60%)
Cholesterol
53mg
(18%)
Sodium
506mg
(21%)
Potassium
475mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
696IU
(14%)
Vitamin C
15mg
(17%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 -3
Amount Per Serving
Calories 350
% Daily Value*
| Serving | 199g | |
| Calories | 350cal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 53mg | 18% |
| Sodium | 506mg | 21% |
| Potassium | 475mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.