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
PORK, GREEN BEAN & OYSTER STIR-FRY
A rich Asian dish of noodles or rice that's ready in 20 minutes - a wholesome midweek family supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.
Nutrition Facts : Calories 233 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2.42 milligram of sodium
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 VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
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
PORK STIR-FRY WITH GREEN BEANS AND PEANUTS
Categories Wok Bean Nut Pork Vegetable Stir-Fry Dinner Pork Tenderloin Peanut Green Bean Fall Summer Healthy Soy Sauce Bon Appétit Dairy Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.
- Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.
PORK AND GREEN-BEAN STIR-FRY
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
- Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
- Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
- Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 5 g, Protein 24 g
PORK, CASHEW, AND GREEN BEAN STIR FRY
Adapted from Cooking Light. Quick, tasty, healthy, and family liked it. Serving size:1 cup stir-fry mixture, 1/2 cup rice, 1 T cashews; 349 calories, 9.7 g fat, 34.5 g carb, 3.3 g fiber, 74 mg cholesterol
Provided by ratherbeswimmin
Categories One Dish Meal
Time 56m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
- Add in pork slices; stir to coat.
- Cover and chill.
- Put the beans in a large pan of boiling water; cook 5 minutes.
- Drain beans and plunge into ice water; drain.
- **Alternative way to cook green beans--I steam them until crisp-tender then drain.
- Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
- Add in ginger and garlic; stir/saute for 1 minute.
- Add in pork mixture; stir-fry for 1 1/2 minutes.
- Add in green beans; stir-fry 1 1/2 minute or until pork is done.
- Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
- Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 394.2, Fat 11.1, SaturatedFat 2.7, Cholesterol 82.1, Sodium 1111.1, Carbohydrate 39.5, Fiber 4.3, Sugar 2, Protein 32.4
PORK WITH CARAMELIZED MUSHROOMS & GREEN BEANS
No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!
Provided by Judith Hannemann
Categories Pork
Time 30m
Number Of Ingredients 14
Steps:
- Whisk together all the sauce ingredients in a small bowl; set aside.
- Heat 1 tbs oil in a large skillet or wok over high heat. Add the sliced mushrooms and cook until they release all their liquid and begin to brown. Remove from pan and set aside.
- Add the ground pork to the same skillet and cook over high heat until pork is cooked and begins to brown. Remove from pan and set aside.
- Add the remaining 1 tbs of oil to the wok/skillet and add the garlic, ginger, onion and green beans. Stir fry until very aromatic--about 1-2 minutes. Add the water and cook until green beans are crisp-tender; about 2 minutes.
- Add the mushrooms and ground pork back to the pan. Whisk the sauce again to make sure all the sugar is dissolved and pour over the pork mixture.
- Stir and toss to blend well and cook until most of the liquid is absorbed.
- Serve with jasmine rice.
Nutrition Facts : ServingSize 1 person, Calories 652 kcal, Carbohydrate 54 g, Protein 31 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 817 mg, Fiber 3 g, Sugar 4 g
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 BLACK BEAN SAUCE
Quick and easy pork slice stir-fried with black bean sauce
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
- Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.
Nutrition Facts : Calories 290 kcal, Carbohydrate 15 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PORK AND GREEN BEAN STIR-FRY WITH PEANUTS
This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
- In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
- In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
- Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
- Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
- Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
- Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
- Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
- Add in peanuts; toss to combine.
- Season with salt and pepper if desired.
- Transfer to a bowl and sprinkle with chopped green onions.
- Sprinkle with more peanuts if desired and serve with rice.
- Delicious!
Nutrition Facts : Calories 494.4, Fat 35.3, SaturatedFat 5.1, Sodium 1498.8, Carbohydrate 35.1, Fiber 10.8, Sugar 12.1, Protein 18.7
FIVE-SPICE PORK AND GREEN BEAN STIR-FRY
Steps:
- Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
- Make sauce:
- Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
- Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
- Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
- Serve stir-fry over rice.
VIETNAMESE PORK AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside.
- Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate.
- Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through.
- Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.
Nutrition Facts : Sugar 17 grams, Protein 30 grams, Fiber 4 grams, Carbohydrate 60 grams, Sodium 681 milligrams, Cholesterol 67 milligrams, SaturatedFat 2 grams, Fat 10 grams, Calories 440
PORK AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork.
- Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork.
- Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts start browning, about 6 minutes. Add to the pork.
- Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint.
SZECHUAN PORK & GREEN BEAN STIR FRY
This Szechuan Pork & Green Bean Stir Fry is a spicy one pan dish that takes just 15 minutes to make! It's a great weeknight dinner you can throw together when you are short on time, and low on ingredients!
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Refined Sugar Free Specific Carbohydrate Diet Legal Whole30
Time 15m
Number Of Ingredients 12
Steps:
- In a high speed blender or NutriBullet combine the chicken stock, balsamic vinegar, coconut aminos and medjool dates and blend until smooth.
- Heat sesame oil on high heat in a large skillet or wok. Once hot add in the green beans and cook for 4-5 minutes until the beans have begun to soften and slightly char. Remove the green beans from the wok and set aside.
- Lower the heat to medium high and add the ground pork to the wok. Use a wooden spoon to break the meat up into a fine crumbly texture.
- After 5 minutes the meat should be cooked through and slightly browned. Add in the garlic, ginger and ground Szechuan peppercorns and leave to cook for 1 minute.
- After 1 minute add in the sauce and green beans and leave to cook for another 3 minutes.
- Stir in the white sesame seeds and optional dried chili peppers and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 20 g, Protein 26 g, Fat 20 g, Sodium 440 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
More about "pork and green bean stir fry food"
PORK & GREEN BEAN STIR-FRY RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Pork Tenderloin RecipesCalories 387 per servingTotal Time 20 mins
- Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.
- Heat grapeseed (or avocado) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add the pork and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Stir in green beans and continue to cook, stirring often, until the beans are tender-crisp, 3 to 6 minutes. Add the jam mixture and cook, stirring often, until well coated, 30 seconds to 1 minute. Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.
PORK, SPRING GREEN & BLACK BEAN STIR FRY | PORK RECIPES ...
From jamieoliver.com
Cuisine ChineseTotal Time 15 minsCategory Light MealsCalories 245 per serving
- At least 30 minutes before cooking, or even the day before, mix together the shaoxing wine or sherry, soy sauce, sugar and cornflour in a bowl.
- Cover and set aside (in the fridge if you’re marinating the meat for more than 30 minutes).Peel and finely chop the garlic and ginger, trim and finely chop the chilli (deseed, if you prefer) and spring onions, then trim and chop the green vegetables into 4cm lengths.
CURRY PORK AND GREEN BEANS STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
3.8/5 (4)Total Time 25 minsCategory MainCalories 306 per serving
- Place pork slices into a small bowl and add shaoxing wine, light soy sauce, and cornstarch. Mix with fingers until the liquid is fully absorbed and the pork is evenly coated and feels sticky. Marinate at room temperature for 15 minutes.
- Combine fish sauce, oyster sauce, sugar, and 1 tablespoon water in a small bowl. Mix well and set aside.
- To prepare green beans, start by snapping off the tough ends. Chop each bean into 2 to 3 pieces and make sure that all the pieces are about the same length.
- Add 1 tablespoon of oil into a nonstick skillet and heat over medium high heat. When oil is warm, add pork into skillet, spreading the pork to a thin layer (with a spatula or chopsticks). Let pork cook for 30 seconds to 1 minute, until the bottom side has turned golden brown. Stir and flip each piece to cook the other side. When both sides are browned, but the meat is still pink inside, turn to lowest heat, transfer the pork to a plate, and set aside.
CHINESE PORK AND GREEN BEAN STIR FRY - THE BLOOD SUGAR ...
From thebloodsugardiet.com
Estimated Reading Time 1 min
THAI PORK, BASIL AND GREEN BEAN STIR FRY RECIPE - FOODESS.COM
From foodess.com
5/5 (2)Category DinnerCuisine ThaiTotal Time 25 mins
- Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic and chilies; sauté until fragrant, about a minute. Add pork and salt; cook, breaking up with a spoon, until no longer pink inside and crisping at edges. Add green beans and cook, stirring frequently, until crisp-tender but still bright green, about 2 minutes.
- Meanwhile, whisk together soy sauce, fish sauce and brown sugar. Pour into pan and stir to coat pork and beans. Taste and add a pinch of crushed chiles if more heat is desired. Stir in basil leaves and serve with noodles or rice.
APRICOT GLAZED PORK TENDERLOIN AND GREEN BEAN STIR FRY ...
From aimeestock.com
Cuisine American, ChineseCategory Main CourseServings 2Total Time 20 mins
- Partially freeze the pork loin just enough to be able to slice into 1/4" pieces (about 20 minutes or so). Thaw and toss with cornstarch, shaking off any excess.
- Heat a non-stick skillet over medium high heat and add oil. Add the pork in a single layer, cooking for 3-4 minutes per side or until golden brown and cooked through.
- Prep and add the trimmed green beans. NOTE: If you want a more tender green bean, just microwave for 2 minutes prior to this step.
- Whisk together the sauce in a small pan over low heat for just a minute or two and add to the pork once the green beans have cooked.
PORK-AND-GREEN BEAN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Servings 4
- Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
- Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.
- Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
CHINESE STIR FRY GREEN BEANS WITH PORK - SIDECHEF
From sidechef.com
4/5 (1)Total Time 20 minsCuisine American, AsianCalories 983 per serving
- In the largest skillet you have at least 12 inches in diameter, over high heat warm 2 tablespoons of the Coconut Oil (1/4 cup). Let it get nice and hot.
- Add the tipped, tailed, and halved Green Beans (1 pound) and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set aside.
- Add the remaining 2 tablespoons of oil to the pan, I used a little less, along with the Ground Pork (4 ounce) and cook, stirring occasionally, until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes.
- Add the Fresh Ginger (2 tablespoon) and stemmed, seeded, and minced Red Chili Pepper (1) and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
QUICK AND EASY PORK AND GREEN BEAN STIR-FRY - SWEET SHOPPE ...
From sweetshoppemom.com
Cuisine ChineseCategory Main CourseServings 4Total Time 30 mins
- Boil water and add green beans. Cook until tender (time varies a lot with green beans depending on freshness and season). Drain and set aside
- Heat a large nonstick pan. Once the pan is heated, add oil, garlic, ginger, and red pepper flakes. Saute for a few minutes. Add pork and stir fry until just cooked on the sides. Add green beans and stir. Add chicken broth and continue to stir fry for a few minutes. Turn down heat and cover pan and cook for another 5 minutes.
PORK, CASHEW, AND GREEN BEAN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 349 per servingServings 4
- Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.
- Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1 1/2 minutes. Stir in green beans; stir-fry 1 1/2 minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.
SESAME PORK & GREEN BEANS RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Servings 4Cuisine AsianCalories 410 per serving
- Place flour and salt in resealable plastic food bag; add pork strips. Seal bag; shake to coat pork.
- Melt butter in 12-inch skillet over medium-high heat until sizzling; add pork, sesame oil and onions. Cook, stirring occasionally, 5-7 minutes or until pork is golden brown. Remove pork mixture to medium bowl.
- Place water and green beans in same skillet. Cook over medium-high heat until water is boiling. Cover; cook 3-5 minutes or until beans are crisply tender. Stir in stir fry sauce. Add pork mixture; stir. Continue cooking 1-2 minutes or until heated through. Sprinkle with sesame seed.
PORK, GREEN BEANS, CARROTS STIR FRY: HAWAII RECIPES ...
From alohawithlove.com
- Peel and thinly slice the carrots. Take the ends off the green bean and slice them at a diagonal.
- Cut the pork into bite-sized pieces and mix in a bowl with garlic, ginger, shoyu, salt, and cornstarch. This will all flavor the pork and allow a fine crust to form as it cooks on the pan.
- Add about 2 tbsp of olive oil to the pan and adjust the temperature to high. Add the pork and cook until brown.
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