Chinese Stir-Fried Green Beans with Minced Pork
This Chinese stir-fried green beans with minced pork is a quick, flavorful, and satisfying dish that comes together in just 15 minutes. The green beans stay crisp-tender, and the garlic and chilies add just the right amount of kick. I love this dish because it’s simple, yet such a great way to enjoy a big serving of vegetables — even my daughter says it’s her favorite way to eat green beans.
Equipment
- 1 Wok or pan for stir-fry
Ingredients
- 300 g green beans chopped into bite-sized pieces
- 100 g ground pork
- 3–4 cloves cloves garlic minced
- 2 Thai chilies sliced (optional, for heat)
- 1.5 tbsp neutral oil like canola, vegetable, or avocado oil
Sauce:
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/3 cup water
Instructions
- In a small bowl, mix together Shaoxing wine, soy sauce, dark soy sauce, salt, sugar, and water. Set aside.
- Heat 1.5 tablespoons of oil in a pan over medium-high heat. Add the ground pork and stir fry, breaking it up into small pieces. Cook until it’s browned and a little crispy on the edges.
- Toss in the minced garlic and stir fry for about 1 minute, until fragrant.
- Add in your chopped green beans and mix everything together well.
- Pour the sauce over the mixture, stir to combine, then partially cover the pan. Let it simmer for about 6 minutes, until the green beans are cooked through but still crisp-tender. If the sauce starts to dry out too quickly, add a splash more water.
- Add the sliced chilies and stir everything together for another 30 seconds to 1 minute. Then turn off the heat and serve hot.