Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pork Stir Fry with Green Beans Recipe
This fast Pork Stir Fry with Inexperienced Beans packs an enormous flavour punch! It’s a quick tackle the basic Szechuan dish, Stir Fried Inexperienced Beans with Minced Pork. Made with floor pork, this recipe comes collectively in simply over 10 minutes. Don’t skip charring the beans, it’s the defining characteristic of this stir fry!
In case you’ve ever been to a Chinese language Szechuan restaurant, you could be accustomed to a inexperienced bean and pork stir fry which is a agency favorite amongst spicy Asian meals lovers. Chopped inexperienced beans cooked over excessive warmth till blistered, then stir fried with a spicy intense flavoured sauce and pork.
If the full blown Szechuan model is what you’re after, you’ll want a few speciality substances requiring a visit to the Asian grocery retailer – Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. And listed here are a few recipes from my most trusted Chinese language cooking blogs – Woks of Life and Omnivore’s Cookbook.
This Pork Stir Fry with Inexperienced Beans recipe is a barely simplified model of the genuine Szechuan model. It packs an analogous flavour punch, and it nonetheless has the signature charred inexperienced beans, however I choose up every thing from the grocery store. Actually, when you have pork mince (that’s floor pork to these of you in Canada and the States!) and beans, there’s each risk you might have every thing it’s worthwhile to make this proper now.
This pork stir fry is a fast and simple pork mince recipe with large flavours!
The sauce for this Pork Stir Fry with Inexperienced Beans solely has 4 substances in it:
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Chinese language cooking wine (see recipe notes for subs)
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darkish soy sauce (for color)
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Chilli Garlic Sauce (for spice / vinegar / basic Asian tasty flavour – see notes for subs)
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sugar.
The rationale this recipe will get away with such a easy sauce is due to this – the charred inexperienced beans. Char any vegetable, and you are taking it from bland to wonderful. Steamed beans vs charred inexperienced beans is just no contest!
In contrast to most of my stir fries, I prefer to prepare dinner this in a forged iron skillet so you may unfold the beans out to char them. It takes a mere 2 ½ – 3 minutes, quicker than utilizing a wok.
Due to this excessive excessive warmth cooking – that skillet will get stinking sizzling – the one tip I’ve for this stir fry is to chop somewhat than grate / mince the ginger and garlic. It can cease it from sticking to the skillet and burning in 2 seconds.
Truly, that’s a basic stir frying tip. 🙂 Chop as an alternative of grate the ginger and garlic. By no means once more undergo burnt garlic in your stir fry!
Oh PS That’s the Chilli Garlic Sauce I take advantage of. ↑↑↑ Accessible at grocery store – Woolies, Coles and many others. BUT should you can’t discover that actual model or related, sriracha and even non Asian sizzling sauces will make a terrific sub. Something that’s spicy but in addition a bit vinegary – which most sizzling sauces are. Even Franks Sizzling Sauce!
Relating to stir fries, I’m normally all concerning the sauce, the sauce, the sauce. And should you’re within the sauce camp with me, I feel you’ll be pleasantly stunned by how you don’t miss sauce with this Pork Stir Fry.
The pork mince sucks up all that sauce and is definitely fairly intense flavoured – you’d discover it somewhat salty with out rice.
So combine it up with the rice, then benefit from the leisure of a stir fry you may eat with a spoon. It’s good Sofa Meals – which I outline as meals you may eat with a spoon with out taking your eyes off the TV. 😂 – Johnsat x
PS And since my mom won’t ever forgive me if I don’t point out this – this Beans and Pork Mince Stir Fry is the Japanese model of this stir fry on her web site, RecipeTin Japan. Comparable flavour, however made utilizing Japanese sauces.
WATCH HOW TO MAKE IT
Ingredients
- 300g / 10oz green beans (Note 1)
- 220g / 7 oz pork mince (Note 2)
- 1/2 small onion , finely chopped (about 1/2 cup)
- 2 garlic cloves , finely chopped (Note 3)
- 2 tsp ginger , finely chopped (Note 3)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
- 1 tbsp dark soy sauce (Note 4)
- 1 tbsp Chinese cooking wine (shaoxing wine) (Note 5 for subs)
- 1 tsp white sugar (sub any sugar or faux sugar)
- 1 1/2 tsp + Chilli Garlic Sauce (Note 6)
- Rice of choice
- Sliced red chilli
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)
Notes
1. Beans – If using frozen, thaw and drain away excess water, and pat dry. If the bean is too soggy, you will struggle to get the char.
2. Protein – also terrific with chicken, turkey and beef.
3. Chopping rather than mincing garlic and ginger stop them from sticking and burning on the extremely hot skillet. Good general tip for stir fries!
4. Dark soy sauce has more intense flavour than light and all purpose soy sauces. It will work fine with light and all purpose though, but you won’t get the same colour on the pork. See here for more about different soy sauces and what you can sub when.
5. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Chinese dishes, you can even find it at regular grocery stores these days though cheaper at Asian stores. Substitute with 1/4 cup chicken stock (low sodium) and expect to cook for an extra minute to let the sauce reduce.
6. Chilli Garlic Sauce is readily available in large supermarkets. It’s not “blow your head off” spicy, so feel free to increase it (stick your finger in the Sauce for a taste). It can be substituted with sriracha, sambal oelak or any hot sauce that has a bit of a vinegary taste (eg Frank’s) but you’ll need to adjust the quantity depending on the spiciness of what you use.
6. Frozen cooked white rice is a quick-meal life saver. A very Asian thing to do, all my relatives in Japan do it! Cook rice of choice as you usually do, rest, fluff, cool, then cling wrap or put into containers in serving size portions and freeze. To reheat, place in a bowl (frozen), sprinkle with water, cover with cling wrap then microwave until warm (1 serving = about 2 1/2 minutes from frozen). Let stand in microwave for 2 minutes – the extra steaming helps remoisten the rice. Serve!
7. Nutrition assumes 3 servings, excluding rice i.e. stir fry only. 3/4 cup of cooked white rice is 130 calories which takes the total up to 480 calories per serving.
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