Stir-fried Pork and Green Beans

My kids absolutely love this Stir-fried Pork and Green Beans recipe and I find myself adding it to our meal plan at least once a fortnight. You’lll find this classic recipe on the menu at most Chinese restaurants, but instead of spending money on takeaway I love to whip this meal up in the comfort of my own home, glamorous in track pants and slippers. It’s incredibly simple and made with a handful of low-cost ingredients. Green beans and minced (ground) pork are caramelised in a sticky sweet sauce, then served with an easy egg fried rice and optional steamed dumplings – the best possible combination!

Personally, I love drizzling the whole lot with chilli oil for an extra burst of flavour, but this is also optional. The dish looks as if it would take hours in the kitchen … but the best part? With the help of the freezer and a few clever shortcuts, I can have this dinner on the table in less than 20 minutes. Frozen veggies really are our friends when it comes to quick stir-fries – being snap-frozen soon after harvesting, they retain their nutrients. And if you have some leftover rice, this dish is a cinch to make. If you want to include dumplings – and I suggest you do, as they really take this dish to another level – you can make your own (see recipe below) or use store-bought wontons from the refrigerator section of the supermarket.

Do I use fresh or frozen green beans?

You can use either in this recipe! The idea is that this is quick and easy … and frozen veg can help with that! If using frozen green beans, you will need to cook them 2–3 minutes longer. I’ve given you specific instructions in the recipe (cook them covered first, then uncovered in the last few minutes of cooking).

How do I get a nice char on my green beans?

Use a high heat – The high heat helps to quickly develop the char without overcooking.
Preheat the pan – The pan needs to be very hot before adding the oil or any other ingredients.
Don’t overcrowd – Overcrowding the pan with too many green beans will steam them, rather than char.

What can I use instead of minced (ground) pork?

Minced chicken is the best substitute, or you could also use crumbled firm tofu for a vegetarian option.

Don’t add other vegetables

While I’m normally a big fan of loading up my stir-fries with extra vegetables, the appeal of this recipe is its simplicity. It allows the main ingredients to shine without being overshadowed by too many flavours and textures. Trust me on this one!

How do I get Stir-fried Pork and Green Beans on the table, fast?

Rice – You can use day-old cooked rice or microwave rice to speed up the cooking process.
Frozen green beans – To limit the amount of prep required in the recipe you can use frozen green beans (no washing or trimming required!).
Frozen dumplings – Dumplings are a delicious accompaniment to this meal. I always have some wontons in the freezer ready for when I need them. Make sure you check out my homemade wonton recipe, which includes freezing instructions. Or you can buy them from the supermarket or Asian grocery stores.

Watch how to make Stir-fried Pork and Green Beans

If you enjoyed this quick and easy Asian-style pork dish, I think you’ll love:

Vietnamese Lemongrass Sticky Pork
Golden Crumbed Pork Cutlets
Red Curry Peanut Noodles
Quick Beef and Broccoli Noodles
Spring Roll Bowls

Stir-fried Pork and Green Beans

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5 from 3 reviews

Thanks to a few clever shortcuts, this delicious Stir-fried Pork and Green Beans recipe, complete with egg fried rice and steamed dumplings, is on the table in less than 20 minutes, making it the perfect quick and easy weeknight dinner!

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

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PORK & GREEN BEANS

• 2 tbsp cooking oil (see note 1)
• 500 g (1 lb 2 oz) frozen or fresh green beans 
• 2 tbsp water 
• 1 tbsp freshly minced garlic 
• 500 g (1 lb 2 oz) minced (ground) pork 
• 1 tbsp Shaoxing wine
• 2 tbsp brown sugar
• 2 tbsp tamari (or all-purpose soy sauce)
• 1 tsp dark soy sauce (optional)

EGG FRIED RICE 

• 1 tbsp cooking oil (see note 1)
• 1 tsp freshly minced garlic 
• 3 spring onions (scallions), finely chopped, white and green parts separated
• 2 eggs, whisked
• 2 cups (370 g) cold cooked rice (or 450 g/1 lb microwave rice)
• 2 tbsp sesame oil
• 1 tbsp tamari (or all-purpose soy sauce)
• 1 tsp sea salt flakes 
• ½ tsp cracked black pepper 

TO SERVE

• 12 store-bought or homemade wonton dumplings (optional)
• Chilli oil (optional)

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Instructions

GREEN BEANS AND PORK 

1.     Heat a large, heavy-based frying pan over high heat. Once hot, add 1 tablespoon of the oil, then immediately add the green beans. 
2.     Fresh green beans: Cook them, uncovered, ideally in a single layer, for 2–3 minutes or until they start to soften. Add 2 tablespoons of water halfway through – this will generate steam and help the green beans cook more quickly. Frozen green beans: Cook for 2–3 minutes, covered. Uncover, add 2 tablespoons of water and cook for a further 2–3 minutes or until they start to soften and blister. 
3.     Remove the green beans from the pan and set them aside on a plate. 
4.     To the same pan, add the remaining 1 tablespoon of oil. Add the garlic and cook, stirring, for 30 seconds. Add the minced pork to the garlic, breaking it up with the back of a spoon. Cook until browned, for about 2 minutes. 
5.     Add the Shaoxing wine, brown sugar, tamari and dark soy sauce. Cook, uncovered, for 4–6 minutes or until the sauce starts to caramelise. 
6.     Return the green beans to the pan, stir them through and set aside. 

EGG FRIED RICE 

1.     Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and white parts of the spring onion. Cook, stirring, for 30 seconds until fragrant. 
2.     Add the egg and cook for 2 minutes until set. Push the egg around the pan using your spatula to encourage even cooking, breaking it up with your spatula as you go. 
3.     Add the rice, green parts of the spring onion, the sesame oil, tamari, salt and pepper. Cook for 1–2 minutes, or until the rice is warmed through. 

TO SERVE

1. Serve the egg fried rice loaded with the pork and green beans. Top with steamed dumplings, if desired. Drizzle with chilli oil to serve, if using.

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – High smoke-point oils like canola (rapeseed) oil, sunflower oil, vegetable oil, rice bran oil and grapeseed oil are commonly used in stir-frying. They won’t break down when they get very hot, they are also often more affordable, and they are neutral in flavour, allowing the ingredients to shine. In saying this, my preference for cooking is good-quality extra-virgin olive oil. You can absolutely use a good-quality olive oil in this recipe, bearing in mind, though, that it has a stronger flavour profile. 

Make ahead

Pork and beans: Cook the pork and green beans mixture up to 2 days ahead. Store in an airtight container in the refrigerator.
Egg fried rice: Prepare the fried rice in advance and store it in the refrigerator for up to 2 days.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for best results. Not suitable to freeze. 

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: dumplings, Beans with Fried Rice and Dumplings
• Method: boil, pan
• Cuisine: Asian