Pork Stir Fry and Green Beans
You'll love this recipe for pork stir fry and green beans. This Szechuan pork dish is a quick stir fry recipe that tastes delicious and makes a great leftover too. The slightly charred green beans go well with the crispy minced pork. The stir fry sauce is slightly sweet and salty, so addictive!
Ingredients
- 8 oz minced pork
- 16 oz fresh green beans, (Wash, trim, then cut the green beans to 2-inch slices)
- 1 tablespoon Shao-xing wine , (or use dry sherry)
- 1 tablespoon light soy sauce, (divided)
- 1 teaspoon dark soy sauce, (divided)
- 10 dried red chili peppers, (optional) cut into bite pieces and remove the seeds.
- 2½ tablespoons neutral oil, (peanut, canola, or vegetable oil)
- 1 teaspoon white sugar
- 1¼ tablespoons chopped garlic
- 1¼ tablespoons chopped ginger
- salt and white/black pepper , (to taste)
Instructions
- In a bowl, mix 1½ teaspoons of soy sauce, ½ teaspoon of dark soy sauce, and sugar. Set it aside.
- In a bowl, mix minced pork, 1½ teaspoons of soy sauce, ½ teaspoon of dark soy sauce, and Shaoxing wine. Set it aside.
- In a large skillet or wok, heat 1½ tablespoons of oil. Cook the green beans over medium heat, stir every 15-30 seconds for 5 minutes (or longer, until slightly charred). Transfer the beans to a plate and set them aside.
- Add 1 tablespoon of oil to the wok and heat it over high heat. Cook pork, undisturbed, for 1 minute or until browned, then start breaking it apart with a spatula. Keep stirring until the pork is fully cooked and slightly crispy.
- Reduce the heat to medium. Add garlic, ginger, and dried red chili peppers. Keep stirring for 1 minute or until fragrant.
- Add the green beans back into the wok and mix in the stir-fry sauce. Stir for a few minutes until the sauce is fully absorbed into the meat and green beans. Taste and adjust the seasoning with a pinch of salt and/or pepper.
Notes
- Chili. To prevent the dish from getting too spicy, you can remove the seeds from the chili peppers prior to cooking. Alternatively, you can skip the dried chili pepper to eliminate the spicy taste entirely.
- Green beans. Since you'll be using about a pound of green beans, make sure that they are not too thin so the dish gets a proportional amount of green beans vs pork.
- Use a large skillet. Make sure that the skillet is big enough to hold the ingredients comfortably. When the skillet is too small and filled with too many ingredients, the heat gets trapped under the food and creates steam. As a result, the food will not be properly stir-fried and instead may get soggy.
- To adjust saltiness. Just add a small amount of salt. Do not go overboard with soy sauce or that is all that you'll taste!
- Store. Transfer the leftover to an airtight container. Properly stored, they can last up to 3 days in the fridge or 2 months in the freezer.
Nutrition
Calories: 284kcalCarbohydrates: 12gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 41mgSodium: 376mgPotassium: 458mgFiber: 4gSugar: 5gVitamin A: 1118IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!