Stir Fried Green Beans with Pork
Healthy, easy, big on flavour! This stir fried green beans with caramelised pork dish is easy and a delicious Chinese dish with a hint of heat. Fantastic with a side of rice. Juicy tender green beans (never mushy!) and flavoursome caramelised pork, a mouthwatering combination!
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Servings: 4 people
Calories: 213kcal
Ingredients
- 300 g /11 ounces green beans or snake beans. Trimmed and halved
- 250 g /9 ounces pork shoulder substitute cuts: loin, fillet or leg
- 1 red chilli finely chopped (optional)
- 1 tablespoon oil neutral-tasting or olive oil
- black pepper
Pork marinade
- ½ tablespoon oyster sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon shaoxing wine
- ½ tablespoon oil neutral-tasting or olive oil
- ½ tablespoon cornstarch
- ½ teaspoon sesame oil
- 2 cloves garlic minced
- black pepper
Instructions
- Cut pork into thin strips. Refer to step by step images in the blog above for guidance. You want the pork to be about half the thickness of green beans.
- To marinate the pork, combine pork and marinating ingredients. Mix well then marinate for at least 15 minutes in the fridge, covered. (note 1)
- When ready to cook, gently fry the chilli with oil in a large wok or a non-stick frypan for about 1 minute. Add marinated pork into the pan and caramelise on high heat. After about 3 minutes, transfer pork into a dish and set aside. (note 2)
- In the same pan/wok, add green beans and about ½ cup of water. Season with salt then cover with a lid and steam cook the green beans. About 3 minutes on medium heat.
- Place the pork back into the pan and season with black pepper. Stir fry on medium-high heat for a further 2 minutes.
- Serve with rice.
Video
Notes
1. Massage the marinade into the pork by mixing with one (clean!) hand. This will help tenderise the meat, making it taste even better!
2. Caramelise the pork on high heat will create depth and complexity of flavour. Whether you're using a wok or a frying pan, spread the pork out into a single layer to maximise caramelisation before flipping and cooking the other side.
Use a sharp knife to cut the pork into thin shreds. This is particularly useful if using pork shoulder like I have when shooting for this recipe. Fat is a little hard to cut through than meat so a sharp knife will not only speed up the cutting time, it'll also make it so much easier too.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 213kcal | Carbohydrates: 7.8g | Protein: 10.1g | Fat: 16.3g | Saturated Fat: 4.3g | Fiber: 2.6g | Sugar: 2.2g | Iron: 1mg