Ground Pork and Green Bean Stir-Fry
Blistered green beans and savory ground pork tossed in a garlicky soy-chili sauce, inspired by Sichuan dry-fried beans. A 25-minute rice-bowl dinner.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 390
- Protein
- 22 g
- Per serving
- $2.02
Why this recipe works
This is a home-kitchen take on Sichuan dry-fried green beans, made with a regular skillet and supermarket ingredients. It is one of the fastest ways we know to get a vegetable-heavy dinner on the table.
- Searing the green beans in a hot pan until blistered gives them a sweet, slightly smoky flavor.
- Crisping the pork until browned adds savory depth in place of a long braise.
- A small amount of punchy sauce coats everything without making it soupy.
Ingredients
For the sauce
To serve
You will need
- 12-inch skillet or wok
Method
Tap a step number to mark it done.
Blister the beans
Heat the oil in the skillet over high heat. Add the green beans and cook, tossing only occasionally, until blistered in spots and crisp-tender. Move to a plate.
Brown the pork
Add the pork to the hot pan, break it up and cook until browned and slightly crisp in places.
Add aromatics
Stir in the garlic, ginger and scallion whites for 30 seconds.
Sauce and serve
Mix the sauce ingredients, add them with the green beans, and toss for 1 minute until glossy. Top with the scallion greens and serve over rice.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Make sure the beans are completely dry before they go in the pan, or they will steam instead of blistering.
- Leave the pork alone for a minute at a time so it can brown.
- Nutrition covers the stir-fry only; add about 205 calories per cup of cooked rice.
Nutrition per serving
390 calories
$2.02 estimated cost per serving
Where the calories come from
| Protein | 22% of calories | 22 g |
|---|---|---|
| Carbs | 11% of calories | 11 g |
| Fat | 66% of calories | 29 g |
| Fiber | 3 g | |
| Sodium | 560 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use frozen green beans?
Yes. Thaw and pat them very dry first; they will not blister as much as fresh beans but still taste great.
Is it spicy?
Mildly, with 1 tablespoon of chili garlic sauce. Use 1 teaspoon for less heat or add dried chilies for more.
How do I make it gluten-free?
Use tamari instead of soy sauce and check that your chili garlic sauce is gluten-free.
