STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- 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 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- 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.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
KICKED-UP GROUND PORK WITH GREEN BEANS
So quick and easy to make on a weeknight. I love it as a low-carb option on its own. Or serve over hot rice.
Provided by mihart.m
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat sesame oil in a large skillet over medium heat.
- Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
- Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 9.5 g, Cholesterol 73.9 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 991.1 mg, Sugar 2.6 g
CHINESE GREEN BEANS RECIPE BY TASTY
Here's what you need: vegetable oil, string bean, garlic, ginger, scallions, shiitake mushrooms, ground pork, dried red chilies, chili paste, soy sauce, rice wine, white pepper
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
- In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant.
- Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste.
- Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Serve!
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 20 grams, Sugar 12 grams
SZECHUAN GREEN BEANS WITH GROUND PORK
This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice.
Provided by Golden Sunflower
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam beans 5 minutes (should be snappy not mushy).
- Combine the first 4 ingredients in a medium bowl.
- Heat oil in a large non-stick skillet over med high heat. Saute pork mixture until pork loses it's pink color - stirring to a crumble. Add steamed green beans and garlic - saute for 3-5 minutes more.
- Combine hoisin sauce, sugar, pepper flakes and soy sauce in a small bowl - stirring with a whisk to incorporate ingredients.
- Pour mixture into pan with pork and green beans. Cook another 3-5 minutes or until heated through, stirring frequently.
- Serve over hot rice - Enjoy!
Nutrition Facts : Calories 555.4, Fat 14.7, SaturatedFat 5, Cholesterol 41.1, Sodium 332.7, Carbohydrate 86.1, Fiber 4.7, Sugar 5.4, Protein 17.6
CHINESE GROUND PORK AND GREEN BEANS
This is one of my three favorite Chinese dishes. Equally good with ground beef. In this day and age, I expect some people to dry fry the green beans in a hot skillet, but deep frying them quickly doesn't add much if any oil and it draws out the moisture nicely. Another possibility would be to toss the trimmed green beans with a tablespoon of peanut oil and roast at 500 degrees F for 10 to 15 minutes. The idea is to get moisture out of the beans so they will absorb the sauce. Prepare ingredients ahead of time and this will come together quickly. To tell the truth, I double or triple the garlic, scallions and ginger, and use half to 3/4 teaspoon hot bean paste, but this is more or less the original recipe. Feel free to adapt to your taste. I like spicy but not hot. The prep time does not include mincing, chopping, trimming the vegetables.
Provided by BarbryT
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
- Mix sauce ingredients and set aside.
- Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
- Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
- Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
- Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
- Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.
SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
- Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
CHINESE TAKE-OUT SPICY GREEN BEANS WITH PORK
Garlic, ginger, and chiles are the main flavors in this Chinese classic. Although this dish technically fills a portion of your daily allowance of vegetables, it doesn't taste like it. Serve this dish to the vegetable haters in your life. They might actually thank you for it. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
- In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
- heat a wok or large frying pan over medium-high heat and add the oil.
- When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
- To serve, sprinkle with sesame seeds.
- Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.
Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.3, Cholesterol 75.4, Sodium 906.6, Carbohydrate 18.3, Fiber 5.6, Sugar 5.1, Protein 29.4
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