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
PORK AND GREEN BEAN STIR-FRY WITH PEANUTS
This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
- In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
- In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
- Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
- Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
- Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
- Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
- Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
- Add in peanuts; toss to combine.
- Season with salt and pepper if desired.
- Transfer to a bowl and sprinkle with chopped green onions.
- Sprinkle with more peanuts if desired and serve with rice.
- Delicious!
Nutrition Facts : Calories 494.4, Fat 35.3, SaturatedFat 5.1, Sodium 1498.8, Carbohydrate 35.1, Fiber 10.8, Sugar 12.1, Protein 18.7
PORK AND GREEN-BEAN STIR-FRY
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
- Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
- Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
- Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 5 g, Protein 24 g
FIVE-SPICE PORK AND GREEN BEAN STIR-FRY
Steps:
- Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
- Make sauce:
- Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
- Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
- Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
- Serve stir-fry over rice.
PORK, CASHEW, AND GREEN BEAN STIR FRY
Adapted from Cooking Light. Quick, tasty, healthy, and family liked it. Serving size:1 cup stir-fry mixture, 1/2 cup rice, 1 T cashews; 349 calories, 9.7 g fat, 34.5 g carb, 3.3 g fiber, 74 mg cholesterol
Provided by ratherbeswimmin
Categories One Dish Meal
Time 56m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
- Add in pork slices; stir to coat.
- Cover and chill.
- Put the beans in a large pan of boiling water; cook 5 minutes.
- Drain beans and plunge into ice water; drain.
- **Alternative way to cook green beans--I steam them until crisp-tender then drain.
- Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
- Add in ginger and garlic; stir/saute for 1 minute.
- Add in pork mixture; stir-fry for 1 1/2 minutes.
- Add in green beans; stir-fry 1 1/2 minute or until pork is done.
- Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
- Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 394.2, Fat 11.1, SaturatedFat 2.7, Cholesterol 82.1, Sodium 1111.1, Carbohydrate 39.5, Fiber 4.3, Sugar 2, Protein 32.4
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