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
SPICY STIR FRIED GREEN BEANS AND PORK
Steps:
- clean and trim the ends off of green beans, and clean and slice the mushrooms.
- combine the sauce ingredients together - a small mason jar works well for this.
- heat the oil in a wok or skillet over high heat. Once the pan is hot, add the pork and cook until it begins to turn brown approximately 5 to 8 minutes.
- while the meat is cooking, bring a small saucepan of water to a boil and add the green beans. Turn the heat off and let them cook in the water for 3 to 5 minutes they will turn bright green. At this point drain them and rinse them in cold water.
- add the mushrooms to the pan and cook them with the meat until they soften.
- stir in the sauce and cook until everything is heated (about 2 minutes), add the red pepper flakes.
Nutrition Facts : Calories 290 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 954 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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
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
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.
SPICY STIR-FRIED GREEN BEANS AND SCALLIONS
Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)
Provided by dianegrapegrower
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.
- Heat a heavy skillet (12") over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.
- Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant - about 5 seconds - and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. Serve immediately.
Nutrition Facts : Calories 236.8, Fat 16.3, SaturatedFat 2.8, Sodium 1021.4, Carbohydrate 21, Fiber 5.7, Sugar 10.8, Protein 5.9
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
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