A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! You’ll love how it’s eaten with a spoon, and that it takes just over 10 minutes to make.
Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don’t skip the charring of the beans, it’s the defining feature of this stir fry!
Pork Stir Fry with Green Beans
If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers. Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork.
If the full blown Szechuan version is what you’re after, you’ll need a couple of speciality ingredients requiring a trip to the Asian grocery store – Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. And here are a couple of recipes from my most trusted Chinese cooking blogs – Woks of Life and Omnivore’s Cookbook.
This Pork Stir Fry with Green Beans recipe is a slightly simplified version of the authentic Szechuan version. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket. In fact, if you have pork mince (that’s ground pork to those of you in Canada and the States!) and beans, there’s every possibility you have everything you need to make this right now.
This Pork Stir Fry is a quick and easy ground pork recipe with big flavours!
Magic 4 ingredient stir fry sauce
The sauce for this Pork Stir Fry with Green Beans only has 4 ingredients in it:
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Chinese cooking wine (see recipe notes for subs)
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dark soy sauce (for colour)
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Chilli Garlic Sauce (for spice / vinegar / general Asian tasty flavour – see notes for subs)
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sugar.
The reason this recipe gets away with such a simple sauce is because of this – the charred green beans. Char any vegetable, and you take it from bland to amazing. Steamed beans vs charred green beans is simply no contest!
Best charred in a hot skillet
Unlike most of my stir fries, I like to cook this in a cast iron skillet so you can spread the beans out to char them. It takes a mere 2 ½ – 3 minutes, faster than using a wok.
Because of this extreme high heat cooking – that skillet gets stinking hot – the one tip I have for this stir fry is to chop rather than grate / mince the ginger and garlic. It will stop it from sticking to the skillet and burning in 2 seconds.
Actually, that’s a general stir frying tip. 🙂 Chop instead of grate the ginger and garlic. Never again suffer burnt garlic in your stir fry!
Oh PS That’s the Chilli Garlic Sauce I use. ↑↑↑ Available at supermarket – Woolies, Coles etc. BUT if you can’t find that exact brand or similar, sriracha or even non Asian hot sauces will make a terrific sub. Anything that is spicy but also a bit vinegary – which most hot sauces are. Even Franks Hot Sauce!
You won’t miss sauciness
When it comes to stir fries, I’m usually all about the sauce, the sauce, the sauce. And if you’re in the sauce camp with me, I think you’ll be pleasantly surprised by how you don’t miss sauce with this Pork Stir Fry.
The pork mince sucks up all that sauce and is actually quite intense flavoured – you’d find it rather salty without rice.
So mix it up with the rice, then enjoy the leisure of a stir fry you can eat with a spoon. It’s perfect Couch Food – which I define as food you can eat with a spoon without taking your eyes off the TV. 😂 – Nagi x
PS And because my mother will never forgive me if I don’t mention this – this Beans and Pork Mince Stir Fry is the Japanese version of this stir fry on her website. Similar flavour, but made using Japanese sauces.
More quick ground pork / pork mince recipes
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San Choy Bow (Chinese Lettuce Cups)
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Egg Foo Young (Chinese Omelette with Pork)
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See 15 Minute Recipes recipe collection
Also, try this popular Quick Asian Beef Ramen Noodles or Asian Beef Bowls using ground pork / mince instead of beef!
WATCH HOW TO MAKE IT
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Pork Stir Fry with Green Beans
Ingredients
- 10 oz / 300 g green beans (Note 1a)
- 7 oz / 220 g pork mince (Note 1b)
- 1/2 small onion, finely chopped (about 1/2 cup)
- 2 tsp finely chopped garlic (2 cloves) (Note 2)
- 2 tsp ginger, finely chopped (Note 2)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
Sauce
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Chinese cooking wine (Note 4 for subs)
- 1 tsp sugar
- 1 1/2 tsp + Chilli Garlic Sauce (Note 5)
Instructions
- Mix Sauce ingredients in a bowl.
- Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
- Charred 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.
- 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.
- 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)
Recipe Notes:
.
4. You can substitute Chinese cooking wine with dry sherry, cooking sake or Mirin. If you sub with Mirin, omit the sugar. Here are the cooking wines I use. The Pandaroo Chinese Cooking Wine is sold at Woolies, Coles, Harris Farms. I really urge you to use one of these options as cooking alcohol is key to achieve a truly restauranty quality for Asian food, especially Chinese recipes. If you can't consume alcohol, the next best option is to use low sodium chicken broth. Use 1/4 of cup. It will take an extra minute or so for the Sauce to reduce. 5. 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, including resting it for 10 minutes (never skip this!). While the rice is still warm, cling wrap into serving size portions, put it in plastic bags or containers, then 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. The nutritional analysis 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 498 calories per serving.
Originally published June 2014, long overdue for an update with fresh new photos and a recipe video!
Nutrition Information:
LIFE OF DOZER
At the coffee shop, when he spies food on neighbouring tables. He’s been known to make grown men give up huge chunks of their breakfast with just a glance…
Hi Nagi,
Re: your pick of the Dozer Dinner caption, “Ladies….” Really? Is your cookbook for ladies? and in this day and age? Caption was cute enough, (though a bit like an essay and not a caption), but who gears cookbooks to ladies these days–Margo, I guess?! Stereotypes are hard enough to live down without help from someone with millions of followers. But I still use your recipes almost daily and love (most of) them!
Omg, shut up
George… seriously. Thank Nagi for the recipe and complain elsewhere. It’s not enough for you to get a yummy recipe that has a video and clear instructions and pictures. Instead, your ‘beef’ is with captions. George… cook more and talk less.
We doubled the sauce recipe and used brown instead of white sugar. Also added a fistful of cashews near the end. Not disappointed. Will definitely make again.
I have made this so many times and I love it. I didn’t have enough beans this time around and did half beans half green cabbage and it was awesome. Thanks for the recipe!!
We “inhaled” this. Love that it’s quick & easy, in addition to being yummy. Did increase the mince to 8 oz. for 2 servings (which yielded 6 oz cooked).
This is a GREAT, uncomplicated recipe that I’ve made a dozen times. It is SO satisfying and comes together in no time. Husband and I both love it! The recipe only makes a small amount so I usually triple or quadruple the whole thing, based on one lb of pork mince (ground pork.). Great as leftovers. I always add a can of sliced water chestnuts that I’ve chopped into 1/2 or 1/4’s for extra crunch/texture; they work perfectly in this recipe.
Chinese cooking wine is also called Shaoxing Wine. You can get it at any Asian grocer. Try this recipe! You’ll love it.
Amazing!!! Had a huge crop of beans from the garden and this was the absolute best way to use them. Delish . 😋. Better than restaurant quality thanks Nagi x
I must admit I was dubious that this would taste any good as it seemed so simple! It was indeed simple to make, although it took me a little longer to get a good char on the beans, but so worth it…..Absolutely delicious!
FANTASTIC! My husband was very impressed and he usually isn’t a fan of stir-frys. I made 4 changes: added a sliced red bell pepper; instead of pork, I used Trader Joe’s 10oz package of frozen vegan Bulgogi; used 4 cloves of garlic; and finally I quadrupled the amount of sauce (4 times the amount called for) because I like a saucy stir-fry! I will definitely be making this again!
I make this every few weeks! It’s so quick and easy. I usually double the sauce ingredients and add five spice, and sometimes I’ll sub in bell peppers or other vegetables, depending on what I have on hand.
Hi Nagi
I have been following you and your amazing recipes since day one, and cooked this amazing meal last night, as we have a glut of beans straight from the garden. We both absolutely loved this recipe last night, and will cook it again tomorrow night, as the beans are going crazy.
This has become one of my & my husband’s top 10 comfort meals over the last couple of years. Came back to the recipe just to post this and say thank you!
This was so yummy!
I no longer receive you recipes please put me back on your list
Made this before but forgot how delicious & simple this recipe is!
Always a pleasure to cook your recipes. Tried at least 20 recipes already and never disappointed. Did a vegan version with garden gourmet vegan minced ‚beef‘. Perfect! Looking forward buying ur cookbook in Europe.
Delicious! Husband told me to save this one! We have a surplus of snow peas at the moment so subbed them for the beans. Didn’t have the garlic chilli sauce but have crispy chilli oil from the same brand, used that & was great! Next time I will reduce the oil used in other steps of the recipe
OMG So good! Everyone in my household loved it! Fast and super delicious! Defs on my weekly rotation! I didn’t have the chilli-garlic oil, so added sweet-chilli oil and lots more fresh garlic! Soooo good! Thank you Nagi and team x
Made this tonight it’s yummy
Delicious! Very easy and fast. I substituted the fresh ginger for a big dollop of jarred minced ginger, and still got good flavour. I also charred broccoli separately and mixed in because I like more greens.
Your recipes are always delicious and fool-proof, Nagi. This is no exception! 🙂