Chinese style (sorta kinda) charred green beans and pork requires minimal ingredients, is full of flavour, super nutritious and takes less than 15 minutes to cook. This is going to be your new favourite weeknight meal.
Every week when I start to meal plan my weekly meals I ask my partner what he wants and without a doubt he says Stir Fried Green Beans and Pork with a fried egg. Like I KNOW his going to say that, I’m not even sure why I ask. Pretty sure thats the definition of insanity.
Watch the video for Stir Fried Green Beans here:
It’s his favourite dish, he tells everybody about it and how they HAVE to try it and to come over for dinner party and I’ll make it for them.
I thought it was about time I shared it on the blog because it’s the dish I cook the most and you deserve some of it in your life!
This is probably my favourite recipe ever to make because:
- You only need 9 ingredients to make it, some of which you should already have
- Even though there’s minimal ingredients its packed full of FLAVOUR. Salty, spicy, garlicy!
- Super quick to not only prep but cook, it’s like 20 minutes from start to finish. The longest and hardest part of this recipe (other than cooking rice) is topping/tailing and cutting the green beans. Bunch a few together and cut at the same time
- Super nutritious. Lean meat and veggies, serve with some rice and you have a perfect meal that covers all micro and macro needs
- The pork sucks up all that flavour and becomes crispy little bites of pure deliciousness. The kind that actually makes you salivate
Serving an egg on of stir fried green beans and pork is more of a Thai thing but adding an egg to anything makes it better and when you crack the yolk into the stir fry is coats the pork and beans and becomes like a sauce and its just so damn rich and flavourful.
This seasoning in this recipe can be pretty flexible. Sometimes if i’m out of soy I will use oyster or fish sauce. Just make sure you use chilli, garlic, ginger and some kind of salty rich umami flavoured sauce.
Only one major rule about this dish and its use MUST CHARR THE BEANS. It adds so much flavour to the dish. To charr the beans heat a skillet up add oil and heat until smoking, add the beans and spread into an even layer and let cook for a few minutes each side.
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good ( yay internet points) and also helps me understand what you guys like 😛
Other pork mince recipes:
- Bun Cha – Marinated pork slices and meatballs grilled and served in a tangy Vietnamese broth with chewy rice noodles and fresh herbs/veg.
- Wonton Soup – Juicy pork wontons in a Chinese style chicken soup served with Chinese broccoli. Hearty and filling!
Healthy, quick, minimal ingredients with a big asian flavour punch. These stir fried green beans and pork are going to be your new favourite week night meal.
- 2 birdseye chilli's
- 6 cloves garlic
- 1 tsp ginger
- 1 onion
- 400 grams green beans
- 500 grams pork mince
- 2 tbsp olive oil divided
- 1 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 lime
- 1 tsp sugar
- 4 eggs
Chop chilli's, garlic and ginger. Dice onion and trim the green beans and chop into thirds.
Heat a frying pan over high heat and add 1 tsp olive oil. Add beans and spread into a flat layer. Leave for a minute, stir around and flatten again. Repeat until beans are charred. About 5 minutes in total
Turn down heat to medium high and add 1 tbsp olive oil, onion, garlic, ginger and chilli. Stir fry for 2 minutes
Turn the heat back up to high and add the pork mince, break it up as so you go. Cook until the pork starts to turn crispy. About 5 minutes.
Add the sauce ingredients and stir fry for a minute. Add the green beans and cook for another minute.
Serve over rice with a fried egg on top.
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂