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Home Asian

Pork Stir Fry with Green Beans

By:Nagi
Published:11 Apr '18Updated:8 Jan '20
310 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 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Stir Fry
Asian, Japanese
4.97 from 147 votes
Servings2 -3
Tap or hover to scale
Print
  • 772
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%)
Keywords: Ground pork recipe, Pork mince recipe, Pork Stir Fry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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310 Comments

  1. Katie says

    December 1, 2023 at 1:48 pm

    5 stars
    This is a staple meal in my house. So delicious, quick and requires what’s usually in the fridge and pantry. Thank you!

    Reply
  2. Vtg says

    December 1, 2023 at 12:54 pm

    5 stars
    This recipe is a regular in our family – tasty, lots of veg and protein and really quick to make.

    Reply
  3. Ross Burwood says

    October 6, 2023 at 7:51 pm

    5 stars
    Love this recipe, but also charred garlic shoots with the beans.. Delicious!!

    Reply
  4. Lareina says

    October 5, 2023 at 6:42 am

    5 stars
    I grew up eating this dish and you have seriously perfected the flavours in this recipe!

    Nobody has ever made this better than my mum, and you’ve got her beat.

    Reply
  5. Lora says

    September 16, 2023 at 5:39 am

    5 stars
    I chop green onions about the same size as the green beans and char them along with the beans — delicious.

    Reply
  6. Sophia says

    September 12, 2023 at 8:41 am

    Love this easy and tasty recipe. Thanks again Nagi!

    Reply
  7. Sheppard Lake says

    August 23, 2023 at 7:35 am

    Hello – I’m very excited to try this as I live in an area with no good Chinese food! One thing – I am allergic to peppers. What would you recommend as a sub for chili garlic sauce? Thank you!

    Reply
  8. Marbleless says

    August 12, 2023 at 8:56 am

    5 stars
    This is delicious!! I didn’t expect to like it as much as I do. Store had no pork so I used chicken, and used half shredded yellow squash because it’s coming out my ears! Excuse me, I need another helping …

    Reply
  9. Tracey says

    August 11, 2023 at 7:08 pm

    Had this at a restaurant last night. As I had pork mince I had to use I googled and found this. So quick, so yum. Definitely in the rotation…

    Reply
  10. Kathy says

    August 3, 2023 at 12:19 pm

    I was looking to use up ground pork. This was delicious. I will have to start buying pork specifically for this recipe.

    Reply
  11. Carissa says

    July 9, 2023 at 10:13 am

    5 stars
    Wooow! This recipe is so simple but so delicious! It will now be one of our regular meals! Thanks Nagi!

    Reply
  12. Marika says

    June 25, 2023 at 10:35 am

    5 stars
    Very delicious!!! Great recipe.

    Reply
  13. Marika says

    June 25, 2023 at 10:35 am

    5 stars
    Awesome recipe, tasted fantastic!!!! Easy to follow recipe!!!

    Reply
  14. Kieran Murphy says

    June 2, 2023 at 6:05 pm

    5 stars
    Another outstanding success simple quick and delicious 😍

    Reply
  15. Liz says

    May 31, 2023 at 7:25 pm

    5 stars
    Yum!! So quick, easy and tasty. I had a couple of pork steaks in the freezer so chopped them finely. Charred beans and sauce are just delicious. Thanks Nagi for another winner!

    Reply
  16. Shell says

    May 30, 2023 at 7:54 pm

    4 stars
    A great way to use up green beans. Would I go out of my way to buy beans especially to make this again? Not so quickly.

    Reply
  17. Kerry Langsford says

    April 12, 2023 at 3:59 pm

    4 stars
    I was looking for something quick and easy and this did not disappoint! I was skeptical at first that so few ingredients could pack such a flavour punch, but am now a convert…the charring of the beans is key, so if you have a crappy hotplate like I do make sure you a little extra time to char those suckers!

    Reply
  18. George says

    April 3, 2023 at 12:32 pm

    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!

    Reply
    • lisa says

      April 27, 2023 at 12:38 am

      Omg, shut up

      Reply
    • Thanks Nagi says

      April 24, 2023 at 12:48 pm

      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.

      Reply
  19. Paul Karren says

    April 2, 2023 at 9:06 am

    4 stars
    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.

    Reply
  20. Svea Ferguson says

    February 26, 2023 at 11:21 am

    5 stars
    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!!

    Reply
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Hi, I'm Nagi!

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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