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Home Asian Recipes

Pork Stir Fry with Green Beans

By:Nagi
Published:11 Apr '18Updated:8 Jan '20
225 Comments
Recipe v Video v Dozer v

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!

Close up of Pork Stir Fry with Green Beans in a black skillet, fresh off the stove

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!

Pork Stir Fry with Green Beans over rice in a rustic bowl, ready to be served

Magic 4 ingredient stir fry sauce

The sauce for this Pork Stir Fry with Green Beans only has 4 ingredients in it:

  • Chinese cooking wine (see recipe notes for subs)

  • dark soy sauce (for colour)

  • Chilli Garlic Sauce (for spice / vinegar / general Asian tasty flavour – see notes for subs)

  • 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!

Photo of charred green beans for Pork Stir Fry with Green Beans

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!

Photo of chopped garlic and Garlic Chilli Sauce for 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.

Close up of Pork Stir Fry with Green Beans mixed with rice, ready to be eaten

More quick ground pork / pork mince recipes

  • Vietnamese Caramelised Pork Bowls

  • San Choy Bow (Chinese Lettuce Cups)

  • Chinese Pork Mince with Noodles

  • Egg Foo Young (Chinese Omelette with Pork)

  • 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!

Overhead photo of Pork Stir Fry with Green Beans in a black skillet, fresh off the stove

WATCH HOW TO MAKE IT

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Close up of Pork Stir Fry with Green Beans in a black skillet, fresh off the stove

Pork Stir Fry with Green Beans

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 5 mins
Total: 15 mins
Stir Fry
4.99 from 92 votes
Servings2 -3
Tap or hover to scale
Print
Recipe VIDEO above. A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks!  Also, see here for the Japanese version of this dish. Spiciness: Mild.

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:

1b. I using frozen, thaw and drain away excess water, and pat dry. If the bean is too soggy, you will struggle to get the char.
1b. Also terrific with chicken, turkey and beef.
2. Chopping rather than mincing garlic and ginger stop them from sticking and burning on the extremely hot skillet. Good general tip for stir fries!
3. 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.
.
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:

Serving: 199gCalories: 368cal (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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225 Comments

  1. Shelagh Jelinek says

    March 27, 2021 at 11:01 pm

    5 stars
    So simple – yet so delicious!

    Reply
  2. Marcy says

    March 21, 2021 at 8:55 am

    5 stars
    I’ve been making this for years, but my husband was recently told not to eat beef and pork. I tried the recipe tonight with ground chicken and it was still delicious. I added an extra tablespoon of oil to the browning pan and doubled the sauce. He couldn’t tell the difference!

    Reply
    • Aimy says

      March 29, 2021 at 3:44 am

      5 stars
      I love it. It made me excited because it sounded like a dish I used to get at my local Thai restaurant except with pork mince instead of pork belly. I doubled the chilli garlic and for my personal spice I think I’d want more (I even topped with chilli flakes) but still super delicious and so easy

      Reply
  3. Ruth says

    March 19, 2021 at 10:14 am

    Would this be okay with pork sausage mince?

    Reply
    • Nagi says

      March 20, 2021 at 3:12 pm

      Hi Ruth, it’s a different texture and really depends on the flavours that are in the sausages to be honest! N x

      Reply
  4. Gracey says

    March 18, 2021 at 6:45 am

    5 stars
    Delicious! I substituted garlic chilli with oyster sauce and served with a lot of cucumber to balance the salty dish.

    Reply
    • Mark says

      March 20, 2021 at 6:43 pm

      How much would I use. I love the idea of oyster sauce

      Reply
  5. Lisa Austin says

    March 16, 2021 at 7:21 am

    5 stars
    I made this last night for dinner as I had most of the ingredients and just subbed the couple that I didn’t have. I served with cauliflower rice and it was delicious. Filling but still light enough to leave room for dessert 😉

    Reply
  6. Amy says

    February 27, 2021 at 3:57 pm

    5 stars
    Delicious!

    Reply
  7. Nikita says

    February 25, 2021 at 3:37 pm

    This is on the cards for dinner tonight however wanting to up the veggies for the little ones. Can I add other veg and Should I char all the veg if I do?

    Reply
  8. Rakel says

    February 16, 2021 at 7:24 pm

    5 stars
    Needed a quick and easy recepi last Saturday and found this one, both of us had seconds and later on I will be marinating Indian butter chicken for tomorrow´s dinner, (your recepi ofcourse) Thanks Nagi x

    Reply
  9. Kerry B says

    February 15, 2021 at 1:04 pm

    Hi Nagi!

    Thanks for such a delicious recipe. It’s so easy to cook, healthy with just the right amount of kick!

    This will definitely be added to my quick and easy rotation for dinner!

    Reply
    • Nagi says

      February 16, 2021 at 2:20 pm

      Yes it’s a great midweek meal! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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