Stir-fried Pork and Green Beans
Servings: 4 servings
Calories: 787kcal
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 under 20 minutes, making it the perfect quick and easy weeknight dinner!
Ingredients
Pork and Green Beans
- 2 tbsp cooking oil (see note 1)
- 500 g frozen or fresh green beans
- 2 tbsp water
- 1 tbsp freshly minced garlic
- 500 g 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
- 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 freshly cracked black pepper
To serve
- 12 store-bought or homemade wonton dumplings (optional)
- Chilli oil (optional)
Instructions
Pork and green beans
- Heat the oil – Heat a large, heavy-based frying pan over high heat. Once hot, add 1 tablespoon of the oil, then immediately add the green beans.
- To cook 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. To cook 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.
- Set the beans aside – Remove the green beans from the pan and set them aside on a plate.
- Add the garlic and pork – 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.
- Add the seasonings – Add the Shaoxing wine, brown sugar, tamari and dark soy sauce. Cook, uncovered, for 4–6 minutes or until the sauce starts to caramelise.
- Stir the beans through – Return the green beans to the pan, stir them through and set aside.
Egg fried rice
- Cook the garlic and spring onion – 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.
- Add the egg – 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.
- Add the rice and remaining ingredients – 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
- Serve – 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.
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.Nutrition Facts
Stir-fried Pork and Green Beans
Amount per Serving
Calories
787
% Daily Value*
Fat
53
g
82
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
25
g
Cholesterol
172
mg
57
%
Sodium
1809
mg
79
%
Potassium
781
mg
22
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
31
g
62
%
Vitamin A
1081
IU
22
%
Vitamin C
19
mg
23
%
Calcium
111
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
