This green bean pork stir fry is a delightful mix of tender green beans and savory pork mince. Quick and easy, it combines the crispness of long beans with the rich flavour of minced pork, making it an ideal easy ground pork recipe for busy weeknights. With a simple Asian-themed sauce, the minced pork is a wonderful flavour, perfect for a family weeknight recipe.
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Why you'll love this recipe
Quick and easy. This green bean pork stir fry is an ideal easy ground pork recipe, perfect for a quick weeknight meal.
Flavorful combination. The ground pork dish features a mouthwatering mix of pork and green beans with a soy-based marinade.
Great texture. Using long beans in this stir fry adds extra texture and flavour, enhancing the classic green bean and minced pork combination in an exciting way.
Healthy and nutritious. This Asian green bean and pork mince stir fry is a great way to enjoy a balanced meal with lean protein and vegetables, making it a healthy choice for any dinner.
Ingredients
Pork mince. Ideal for a green bean pork stir fry, but you can substitute with ground chicken or beef if preferred.
Green beans. Green beans provide the best crunch as a textural difference to the pork mince.
Brown onion. Adds sweetness and depth to the dish; you can substitute with a yellow onion or a small shallot if needed.
Shallots/scallion stems. Provide a mild, fresh onion flavor; if unavailable, you can use additional diced onion or chives.
Sesame oil. Enhances the dish with a nutty flavor; for a different taste, you can use vegetable oil or a mix of olive oil and sesame seeds.
Garlic. Adds aromatic depth to the green bean stir fry; if garlic isn’t available, garlic powder or omitting it can be suitable alternatives.
Mirin. Provides a slight sweetness to the sauce; if mirin is unavailable, white wine or rice vinegar with a pinch of sugar can be used.
Dark soy sauce. Adds richness and color to the dish; regular soy sauce can be used as an alternative if dark soy sauce is not on hand.
Soy sauce. Essential for seasoning the green bean pork stir fry; low-sodium soy sauce can be used if you prefer less salt.
Chili oil. Adds heat and a spicy kick to the stir fry; you can omit it or use a small amount of red pepper flakes for a milder dish.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
- Cut vegetables.
Trim the ends of the green beans and slice the onion and scallions. This ensures that everything cooks evenly and quickly.
- Mix stir fry sauce
In a small bowl, combine the mirin, dark soy sauce, soy sauce, and chili oil (if using). Stir well to blend the flavours, creating a savory and slightly sweet sauce that will coat the stir fry.
- Preheat wok
Heat the wok over high heat on the stove with 1 tablespoon of sesame oil. Heat the wok until it's smoking hot, then add the sesame oil, allowing it to heat up and coat the surface. This high heat is crucial for getting that perfect charred texture on the green beans.
- Char beans
Add the green beans to the heated wok with the sesame oil. Quickly stir the beans to ensure they’re evenly spread out. Leave the beans in the wok for 1 minute to develop a smoky char, which adds a delicious depth of flavour. Stir occasionally and repeat the charring process twice more, then remove the beans from the wok and set aside.
- Cook pork
Decrease the heat to medium, then add the remaining sesame oil to the wok. Once the oil is heated, add the diced onion and crushed garlic. Cook for about 2 minutes until the onion becomes slightly softened and fragrant. Add the pork mince, breaking it up with a spatula. Stir frequently and cook until the pork is browned and fully cooked through, which should take approximately 3-5 minutes.
- Combine and serve
Add the pre-prepared sauce, charred green beans, and sliced scallions to the wok. Mix everything together well to ensure the sauce coats the pork and vegetables evenly. Continue cooking for another minute or two to allow the flavours to meld. Serve with rice and cucumber, and garnish with extra chili if you prefer a bit of spice. This completes the dish, offering a balanced meal with the satisfying crunch of green beans and the rich, savory flavour of the pork stir fry.
Top Tip
Start with a hot wok and high heat to achieve the best char on the green beans and to quickly cook the pork mince. This helps to lock in flavours and maintain the texture of the vegetables.
Substitutions and variations
Pork mince. Ground chicken or beef can be used instead of pork mince in this green bean pork stir fry for a different flavour profile.
Green beans. Long beans or snap peas are great substitutes for green beans in this stir fry. They offer a similar texture and can add a unique twist to the classic green bean and minced pork combination.
Sesame oil. Vegetable oil can be used instead of sesame oil if you prefer a milder taste. For a touch of nuttiness without sesame oil, try mixing olive oil with a small amount of sesame seeds.
Mirin. White wine or rice vinegar with a pinch of sugar can replace mirin if you don’t have it on hand. This substitution will maintain the slightly sweet flavour needed for the sauce in this Asian green bean and pork mince dish.
Chili oil. Red pepper flakes can be used as an alternative to chili oil if you want to adjust the spice level. Omit the chili oil entirely for a milder green bean pork stir fry.
Recommended equipment
- Measuring cups and measuring spoons
- Large knife
- Cutting board
- Mixing bowls
- Large and deep pan or wok (recommended)
- Spatula or wooden spoon
- Small pot or Rice cooker (optional, if this is how you choose to cook your rice)
- Meal prep containers (optional, for storing)
- Reusable ziplock (optional, for freezing)
- Vacuum sealer (optional, for freezing)
- Souper cubes (optional, for freezing)
Meal prep and leftovers
Meal prepping pork mince is such a simple option as it cooks quickly. This green bean stir fry with pork mince is a favourite dish which takes less than the time of your favourite TV show to whip together.
Storing
After cooking, allow the green bean pork stir fry to cool slightly before transferring it to airtight containers. Store in the refrigerator for up to 4-5 days. For best results, keep the stir fry and any accompaniments (like rice or cucumber) in separate containers to prevent sogginess.
Reheating
Reheat the stir fry in a microwave-safe container or on the stovetop over medium heat. If using a microwave, cover the dish to retain moisture and stir occasionally for even heating. This should take approx. 3 minutes in the microwave and 10 on the stove.
Freezing
To freeze, portion the green bean pork stir fry into freezer-safe containers or bags, making sure to remove as much air as possible to avoid freezer burn. It can be frozen for up to 6 months. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly.
Top Tip For optimal texture, slightly undercook the green beans before freezing, as they may become too soft upon reheating. Adding a splash of water or broth while reheating can help maintain the stir fry's moisture and prevent it from drying out.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can substitute green beans in a stir fry with long beans or snap peas. Both alternatives provide a similar crisp texture and complement the flavours of the pork and sauce, making them great replacements in a green bean pork stir fry.
The secret to a good stir fry lies in using high heat and cooking ingredients in batches to avoid overcrowding the pan. This technique helps achieve a perfect sear and maintains the crispness of the vegetables, such as green beans, while ensuring the pork is cooked evenly. Additionally, having all your ingredients prepped and ready to go before you start cooking will ensure a smooth and flavourful stir fry.
Yes, you can overcook ground pork. Overcooking it can lead to dry, tough, and less flavourful meat. For a green bean pork stir fry, cook the pork until it's browned and fully cooked through, but avoid cooking it too long to ensure it remains tender and juicy.
Other stir fry recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Ground Pork and Green Beans Stir Fry
Ingredients
Pork and Bean Stir Fry
- 500 g pork mince subs note 1
- 500 g green beans ends trimmed (note 2)
- 1 brown onion diced
- 4 shallot/scallion stems sliced
- 40 ml (2 tbsp) sesame oil (subs note 3)
- 2 cloves garlic crushed/grated
Sauce
- 30 ml (2 tbsp) mirin subs note 4
- 30 ml (2 tbsp) dark soy sauce subs note 5
- 30 ml (2 tbsp) soy sauce subs note 6
- 10 ml (2 tsp) chilli oil optional
Sides
- 300 g (1 ½ cups) uncooked rice
- 675 ml (2 ½ cups) water
- 1 cucumber sliced
- Fresh chilli/dried chilli flakes
Instructions
Prepare Ingredients
- Cut vegetables as instructed in ingredients.
- Mix together sauce ingredients.
- Preheat wok over high heat on the stove with 1 tablespoon of sesame oil.
Char beans
- Add green beans to heated wok with the sesame oil. Quickly mix to spread out then leave for 1 minute (this helps get the smoky char). Repeat twice more then remove.
Pork Stir fry
- Decrease heat to medium then add the rest of the sesame oil. Add onion and garlic and cook for 2 minutes until the onion has slightly softened and is fragrant.
- Add pork, breaking up the mince and stirring until cooked (approx. 3-5 minutes)
- Add sauce, beans and scallions, mix well then serve with rice and cucumber (and chilli if you want a bit of spice).
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