Stir-Fried Green Beans With Pork and Chiles
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
- 1pound ground pork
- 1teaspoon kosher salt
- 8ounces green beans, cut into ½-inch lengths
- 2red chiles, seeded or not, thinly sliced
- 1tablespoon freshly grated ginger
- 5garlic cloves, minced
- 1teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
- ¼cup cilantro leaves and tender stems, chopped, plus more for serving
- 3tablespoons rice-wine vinegar, plus more for serving
- 4teaspoons soy sauce, plus more to taste
- ½teaspoon sugar
- Cooked white rice or rice noodles, for serving
- Sliced tomato, for serving (optional)
Nutritional analysis per serving (4 servings)
421 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 24 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Step 2
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 ¼ teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Step 3
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Step 4
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.
- To make this dish without meat, substitute about 8 ounces finely chopped shiitake mushrooms for the pork.
Private Notes
Comments
Wow! This is good! Easy to make, too. I used one medium Serrano pepper and it provided that kind of reasonable heat that's pleasant and yummy. Next time though, I will double the vinegar, soy sauce and sugar and add a bit of cornstarch to make more of a silky sauce. This is a keeper!
In other recipes with ground pork, I have substituted ground turkey with good results.
Pork and green beans are a fabulous combo. I parboil the beans--I don't like them too crisp--and add them after stir frying the pork with lots of garlic and chiles, but the best part is the sauce: fish sauce, brown sugar and both paprika and smoked paprika. An Umami fest!
It was just ok. Followed all the instructions. Fresh ground pork at Fresh Market. French Green Beans. Even added some fish sauce and additional soy to boost the flavor. I love Melissa Clark’s recipes, but maybe pork isn’t as flavorful as it used to be. Kind of bland.
delish! I might sub celery leaves for cilantro next time. Served this on some crispy rice and it was fantastic.
Still very good! Made 1 and a half times the recipe for larger appetites. Used 2 Serrano peppers. Gave nice warming heat.