Pork Green Bean Oyster Stir Fry Food

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PORK STIR FRY WITH GREEN BEANS



Pork Stir Fry with Green Beans image

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

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)
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)

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

PORK, GREEN BEAN & OYSTER STIR-FRY



Pork, green bean & oyster stir-fry image

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

1 tbsp lime juice
1 tbsp chilli bean paste or chilli sauce
75ml oyster sauce
1 tsp soy sauce
2 tbsp vegetable oil
400g pork fillet , cut into thin slices
2 garlic cloves , chopped
1 red onion , cut into chunky pieces
140g green bean , halved
steamed rice or noodle , to serve

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 AND GREEN BEAN STIR-FRY



Pork and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed
1 1/2 cups jasmine rice, rinsed
Zest of 1 lemon, removed in wide strips with a vegetable peeler
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
1 pound haricots verts, trimmed and halved
2 cloves garlic, finely chopped
1/2 red jalapeno pepper, seeded and finely diced
1 tablespoon grated peeled fresh ginger
1/3 cup packed dark brown sugar
1 tablespoon fish sauce
Chopped fresh cilantro and/or mint, for topping

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.

PORK AND GREEN BEAN STIR-FRY



Pork and Green Bean Stir-Fry image

A picture tells a thousand words and the photograph of this recipe in Southern Living Magazine looks wonderful. Feel free to sub strips of red bell peppers in place of the hot chiles. **The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 - 30 seconds, and they'll take on color.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground pork
2 garlic cloves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne or you could use red pepper flakes which I prefer)
8 ounces French haricots vert (thin green beans)
1 tablespoon peanut oil (or vegetable oil)
3/4 cup teriyaki sauce
1/2 teaspoon fresh lime zest, loosely packed
1 tablespoon fresh lime juice
rice, cooked
red jalapeno chile, thinly sliced for garnish (or red bell pepper strips)
lime, halves (to garnish)

Steps:

  • Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium high heat, stirring often, 7 - 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 -5 minutes or until just tender and slightly charred.
  • Stir together teriyake sauce and next 2 ingredients. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
  • Note: Southern Living used a Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce, but regular will do just fine.

Nutrition Facts : Calories 547.1, Fat 39.6, SaturatedFat 14, Cholesterol 122.7, Sodium 2459.7, Carbohydrate 13.2, Fiber 1.7, Sugar 9.6, Protein 33.1

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