STIR-FRIED GREEN BEANS WITH PORK
This Chinese green bean stir-fry may seem simple, but it's truly delicious! We wok sear the green beans for flavor and stir-fry with crispy ground pork.
Provided by Judy
Categories Vegetables
Time 45m
Number Of Ingredients 19
Steps:
- Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.
- Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.
- Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don't stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.
- Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, ¼ teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.
Nutrition Facts : Calories 317 kcal, Carbohydrate 13 g, Protein 13 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 701 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PORK STIR FRY WITH GREEN BEANS
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.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 10
Steps:
- 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)
Nutrition Facts : ServingSize 199 g, Calories 368 kcal
STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS
A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
- Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
- Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
- Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.
PORK AND GREEN BEAN FRIED RICE
Stir-fry ground pork and green beans with ginger, soy sauce and scallions for a flavorful fried rice.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.
GREEN BEANS AND GROUND PORK (SPICY)
Spicy with a hint of sweetness. You can add as many or as few red peppers as you like. It depends how hot you like your food. I like mine very spicy. And the peppers I use are hot.
Provided by nyob zoo
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok on med heat.
- Add garlic and peppers; saute 1 minute.
- Add ground pork and cook until pink is gone (drain excess oil).
- Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
- Bring to a boil.
- Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
- Serve with white rice if desired--ENJOY.
SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
- Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
CHINESE TAKE-OUT SPICY GREEN BEANS WITH PORK
Garlic, ginger, and chiles are the main flavors in this Chinese classic. Although this dish technically fills a portion of your daily allowance of vegetables, it doesn't taste like it. Serve this dish to the vegetable haters in your life. They might actually thank you for it. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
- In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
- heat a wok or large frying pan over medium-high heat and add the oil.
- When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
- To serve, sprinkle with sesame seeds.
- Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.
Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.3, Cholesterol 75.4, Sodium 906.6, Carbohydrate 18.3, Fiber 5.6, Sugar 5.1, Protein 29.4
LIGHTLY SPICED PORK AND GREEN BEANS
I adapted this recipe from one I saw in BBC Good Food magazine. I like the fact that it's all done in one skillet so there's not so much clean-up afterwards. It's highly versatile, so please play with it to suit whatever is in your fridge.
Provided by Sackville
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large, non-stick frying pan.
- Add the chopped onion.
- If you are using fresh beans add them now.
- Sauté for 2-3 minutes.
- Add the pork and stir fry for 3-4 minutes until it starts to brown.
- Add the spices and mix in with the other ingredients in the frying pan for about 30 seconds.
- Add the chicken stock and the frozen peas or frozen beans, if you are using them.
- Let simmer for 3-4 minutes until the liquid is reduced by about half.
- Take off the heat and stir in the yogurt.
- Season to taste and serve with rice, pasta or potatoes.
Nutrition Facts : Calories 635.2, Fat 47.9, SaturatedFat 14.1, Cholesterol 111.8, Sodium 326.6, Carbohydrate 18.6, Fiber 4.2, Sugar 7.1, Protein 32.4
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