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…
I make your recipe a lot in this house. I really don’t like green beans but everyone else loves them here. I’ve tried so many recipes but this one makes it okay (ish) to eat them. love the flavours but as I just read the recipe again…. It’s 2 ts of the garlic chili sauce and not 2 tablespoons 😂 anyhow, we stick to 2 tablespoons because it muffles the taste of the greenbeans 😅
Bwah ha ha!! Oh well – at least that’s better for you!!! 🌶🌶🌶!!! N x
This was delicious! I doubled the onion and garlic and replaced the chili sauce with a pinch of black pepper.
I’m so glad you liked it!! N x
I just made it.. yummy! So, yes, it works with pork tenderloin, sliced thin!
Thanks for letting me know Katherine!! N x
Hi, Nagi! Would using finely sliced pork tenderloin work with this recipe? I have a bunch in the freezer..
Yes Katherine that would be great! N x
This is recipe is so good and in weekly rotation in our house. Thanks Nagi!
I am so happy that you enjoyed it Luana! N x
I forgot to rate the recipe!
Finally got around to making this tonight. Yum! I bought green beans, with the specific intent of trying this recipe, but I waited too long, and when I pulled out the beans this morning, they had already gone bad, boo. I used bok choy instead and followed the recipe exactly. It’s hard to believe an easy recipe with so few ingredients could pack so much flavor. I’m going to use this recipe and try out all my favorite greens. Chinese broccoli is next! Thank you! This is going into my regular rotation.
It’s so yummy and so healthy too!! N x
Just made this – it’s a regular takeaway item for me – and given that I live in Hong Kong, my local restaurant does it really well. Your recipe looked totally authentic so I thought I’d give it a go at home. So quick, so easy and totally delicious! Thank you.
I love to hear that we are matching the local real deal takeaways for taste!! N x
Man I love this dish, it’s just so easy to make and really packs a flavour punch.
I recently cooked this for an Asian family of 8 who are unwell : I whacked in some cabbage to plump it up and worked a treat.
It’s such a great dish.
Happy. Went to the Asian market and purchased from your list. Husband made this (that’s another good thing about your recipes + cooking instructions, he can cook now) finally we can cook Asian. This was perfectly. Thanks
It’s one of my favourites!! N x
I always come to your website when looking for a good recipe for some ingredients I have on hand. This will be a go to now. So easy and delicious. It always takes me longer to prep everything, but the results are so yummy! You can control the spice level so that works well for the family. Thank you for your wonderful recipes!
Made this recipe with beef and it turned out amazing. Nagi gave advice on how to adjust the recipe and how to sub for different things.
Just reiterating how good this recipe is 🙂 tastes even better on a rainy Sunday.
Thanks Mike! I’m so glad you enjoyed it! N x
This is sooo good. Quick easy and so tasty. My girlfriend doesn’t like chilli sauce so I substituted in tomato relish randomly and it worked gooood. 5 starts
Love this recipe. One of our favorites edpehen green beans are in season.
This is delicious. Perfect for a weeknight (or any night, for that matter). I added about 1/2 Tablespoon oyster sauce for a little bit of funk and it was perfect. Thanks Nagi. I can always count on your recipes!
So glad you enjoyed it, Susan! N x
This might sound crazy, but here in Colombia (and in other Latin American countries) cheap genuine Scotch whisky is often way cheaper than highly taxed rice wine, mirin and other Asian imports.
It’s a great substitute for rice wine. Just use equal quantities.
Maybe I need to move there! I do like a nice Scotch! Thanks for the tip!! Nx❤️
I forgot to say this is 5 STARS!