This quick Pork Stir Fry with Green Beans packs a big flavour punch! It’s a fast take on the classic Szechuan dish, Stir Fried Green Beans with Minced Pork. Made with ground pork, this recipe comes together in just over 10 minutes. Don’t skip charring the beans, it’s the defining feature of this stir fry!
Pork Stir Fry with Green Beans
If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers. Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork.
If the full blown Szechuan version is what you’re after, you’ll need a couple of speciality ingredients requiring a trip to the Asian grocery store – Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. And here are a couple of recipes from my most trusted Chinese cooking blogs – Woks of Life and Omnivore’s Cookbook.
This Pork Stir Fry with Green Beans recipe is a slightly simplified version of the authentic Szechuan version. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket. In fact, if you have pork mince (that’s ground pork to those of you in Canada and the States!) and beans, there’s every possibility you have everything you need to make this right now.
This pork stir fry is a quick and easy pork mince recipe with big flavours!
Magic 4 ingredient stir fry sauce
The sauce for this Pork Stir Fry with Green Beans only has 4 ingredients in it:
Chinese cooking wine (see recipe notes for subs)
dark soy sauce (for colour)
Chilli Garlic Sauce (for spice / vinegar / general Asian tasty flavour – see notes for subs)
sugar.
The reason this recipe gets away with such a simple sauce is because of this – the charred green beans. Char any vegetable, and you take it from bland to amazing. Steamed beans vs charred green beans is simply no contest!
Best charred in a hot skillet
Unlike most of my stir fries, I like to cook this in a cast iron skillet so you can spread the beans out to char them. It takes a mere 2 ½ – 3 minutes, faster than using a wok.
Because of this extreme high heat cooking – that skillet gets stinking hot – the one tip I have for this stir fry is to chop rather than grate / mince the ginger and garlic. It will stop it from sticking to the skillet and burning in 2 seconds.
Actually, that’s a general stir frying tip. 🙂 Chop instead of grate the ginger and garlic. Never again suffer burnt garlic in your stir fry!
Oh PS That’s the Chilli Garlic Sauce I use. ↑↑↑ Available at supermarket – Woolies, Coles etc. BUT if you can’t find that exact brand or similar, sriracha or even non Asian hot sauces will make a terrific sub. Anything that is spicy but also a bit vinegary – which most hot sauces are. Even Franks Hot Sauce!
You won’t miss sauciness
When it comes to stir fries, I’m usually all about the sauce, the sauce, the sauce. And if you’re in the sauce camp with me, I think you’ll be pleasantly surprised by how you don’t miss sauce with this Pork Stir Fry.
The pork mince sucks up all that sauce and is actually quite intense flavoured – you’d find it rather salty without rice.
So mix it up with the rice, then enjoy the leisure of a stir fry you can eat with a spoon. It’s perfect Couch Food – which I define as food you can eat with a spoon without taking your eyes off the TV. 😂 – Nagi x
PS And because my mother will never forgive me if I don’t mention this – this Beans and Pork Mince Stir Fry is the Japanese version of this stir fry on her website, RecipeTin Japan. Similar flavour, but made using Japanese sauces.
WATCH HOW TO MAKE IT
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Pork Stir Fry with Green Beans
Ingredients
- 300g / 10oz green beans (Note 1)
- 220g / 7 oz pork mince (Note 2)
- 1/2 small onion , finely chopped (about 1/2 cup)
- 2 garlic cloves , finely chopped (Note 3)
- 2 tsp ginger , finely chopped (Note 3)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
Sauce
- 1 tbsp dark soy sauce (Note 4)
- 1 tbsp Chinese cooking wine (shaoxing wine) (Note 5 for subs)
- 1 tsp white sugar (sub any sugar or faux sugar)
- 1 1/2 tsp + Chilli Garlic Sauce (Note 6)
For serving
- Rice of choice
- Sliced red chilli
Instructions
- Sauce – Mix Sauce ingredients in a bowl.
- Trim the stem end of the beans, then chop into 2 – 2.5cm / 4/5 – 1" pieces.
- Char 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.
- Sauté aromatics – 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.
- Cook pork – 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)
Recipe Notes:
Nutrition Information:
Originally published June 2014, long overdue for an update with fresh new photos and a recipe video!
More quick pork mince recipes (ground pork)
Also, try the popular Quick Asian Beef Ramen Noodles or Asian Beef Bowls using ground pork / mince instead of beef!
Life of Dozer
At the coffee shop, when he spies food on neighbouring tables. He’s been known to make grown men give up huge chunks of their breakfast with just a glance…
Just made this – it’s a regular takeaway item for me – and given that I live in Hong Kong, my local restaurant does it really well. Your recipe looked totally authentic so I thought I’d give it a go at home. So quick, so easy and totally delicious! Thank you.
I love to hear that we are matching the local real deal takeaways for taste!! N x
Man I love this dish, it’s just so easy to make and really packs a flavour punch.
I recently cooked this for an Asian family of 8 who are unwell : I whacked in some cabbage to plump it up and worked a treat.
It’s such a great dish.
Happy. Went to the Asian market and purchased from your list. Husband made this (that’s another good thing about your recipes + cooking instructions, he can cook now) finally we can cook Asian. This was perfectly. Thanks
It’s one of my favourites!! N x
I always come to your website when looking for a good recipe for some ingredients I have on hand. This will be a go to now. So easy and delicious. It always takes me longer to prep everything, but the results are so yummy! You can control the spice level so that works well for the family. Thank you for your wonderful recipes!
Made this recipe with beef and it turned out amazing. Nagi gave advice on how to adjust the recipe and how to sub for different things.
Just reiterating how good this recipe is 🙂 tastes even better on a rainy Sunday.
Thanks Mike! I’m so glad you enjoyed it! N x
This is sooo good. Quick easy and so tasty. My girlfriend doesn’t like chilli sauce so I substituted in tomato relish randomly and it worked gooood. 5 starts
Love this recipe. One of our favorites edpehen green beans are in season.
This is delicious. Perfect for a weeknight (or any night, for that matter). I added about 1/2 Tablespoon oyster sauce for a little bit of funk and it was perfect. Thanks Nagi. I can always count on your recipes!
So glad you enjoyed it, Susan! N x
This might sound crazy, but here in Colombia (and in other Latin American countries) cheap genuine Scotch whisky is often way cheaper than highly taxed rice wine, mirin and other Asian imports.
It’s a great substitute for rice wine. Just use equal quantities.
Maybe I need to move there! I do like a nice Scotch! Thanks for the tip!! Nx❤️
I forgot to say this is 5 STARS!
This saved me! I had leftover roast pork so I used that (chopped finely) instead of mince. My family said “thank goodness we didn’t have to eat that leftover pork!!’ Too expensive to throw out but my family don’t like leftovers. This recipe is a keeper. Thank you SO MUCH!!
Love this recipe! The charred green beans are amazing. I’ve made it so many times. Thanks for the recipe
I made this a while back. It is fabulous and just like the one our local Chinese restaurant makes. I used frozen green beans and hamburger (beef mince). It was easy and tasted great!
Soooo good and easy for weeknight dinners!! I made double the portion for 2 of us at home so I’d have enough for leftovers but we were left with just one for lunch the next day… YUM!! Gonna be a go to for other lazy nights!
Instant hit at dinner today..made a chicken mince version. This one’s a keeper.
Made this tonight, It was delicious!
Hi Nagi
We had the Chinese with pork at a restaurant today and love the
Look of your recipe! They seemed to use granulated garlic. Is this common? It the second Chinese dish I have had using granulated garlic.
Hi Nagi! I made this recipe last night for dinner and used Chinese long beans. I also doubled the recipe for leftovers to bring for lunch. It was so so delicious! My youngest daughter(8 yo) is a picky eater and she loved it. I did add extra sugar to balance out the spiciness for everyone. I can’t wait to try your other recipes!
Another great recipe from you Nagi. So simple to prepare & make but so so tasty. It is hard to believe the sauce is only 4 ingredients.