Stir-Fried Green Beans With Pork and Chiles
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
- 1pound ground pork
- 1teaspoon kosher salt
- 8ounces green beans, cut into ½-inch lengths
- 2red chiles, seeded or not, thinly sliced
- 1tablespoon freshly grated ginger
- 5garlic cloves, minced
- 1teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
- ¼cup cilantro leaves and tender stems, chopped, plus more for serving
- 3tablespoons rice-wine vinegar, plus more for serving
- 4teaspoons soy sauce, plus more to taste
- ½teaspoon sugar
- Cooked white rice or rice noodles, for serving
- Sliced tomato, for serving (optional)
Nutritional analysis per serving (4 servings)
421 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 24 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Step 2
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 ¼ teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Step 3
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Step 4
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.
- To make this dish without meat, substitute about 8 ounces finely chopped shiitake mushrooms for the pork.
Private Notes
Comments
Wow! This is good! Easy to make, too. I used one medium Serrano pepper and it provided that kind of reasonable heat that's pleasant and yummy. Next time though, I will double the vinegar, soy sauce and sugar and add a bit of cornstarch to make more of a silky sauce. This is a keeper!
In other recipes with ground pork, I have substituted ground turkey with good results.
Pork and green beans are a fabulous combo. I parboil the beans--I don't like them too crisp--and add them after stir frying the pork with lots of garlic and chiles, but the best part is the sauce: fish sauce, brown sugar and both paprika and smoked paprika. An Umami fest!
Very good! I like flavor and I enjoy reading how others enhanced the recipe, thank you. I added carrots/red bell pepper/extra green beans/shiitake mushrooms/fresh basil/fish sauce and I double the sauce recipe. Added sliced cherry tomatoes at the end. My 20 yr old daughter and 8 yr old son devoured it. Really yummy. Lots of veggie prep but def worth it!
Just a suggestion on keeping your photos in line with instructions: those green beans appear to be much closer to an inch and 1/2.
Double the beans, for sure, and go a little heavier on the coriander seeds. Pretty quick and easy, this dish is a winner.
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