Pork and Green Bean Stir-fry

This Asian-style Pork and Green Bean Stir-fry is quick and easy without sacrificing taste. Packed with tender-crisp vegetables, flavorful ground pork, and an irresistible sweet-savory sauce, it’s a nutritious and delicious meal the whole family will love. Want something fast and delicious for tonight's dinner?

Say hello to green bean stir-fry with minced pork! Like our green bean and shrimp stir-fry, it has easy prep steps and a quick cook time.

It goes from the kitchen to the dinner table in less than 30 minutes; perfect for busy weekends when you don't have time for an elaborate recipe but still want a tasty, filling meal. But don't let its simplicity fool you, as this vegetable dish is anything but lacking in taste.

The combination of tender-crisp veggies and a sweet-and-savory sauce is sure to rock your taste buds. You'll be pleasantly surprised how something so quick and easy can pack a serious punch of flavor.

Ingredient notes

- Don't have ground pork on hand?

This recipe is super versatile-you can easily substitute ground turkey, beef, or chicken. - Fresh green beans and carrots provide crunch and nutrition. - A simple blend of soy sauce, oyster sauce, and brown sugar provides the flavor base, along with aromatics such as garlic, onions, and ginger.

- If you want a bit of spice, stir in chili garlic sauce or red pepper flakes to the sauce mixture

How to make Pork and Green Bean Stir-fry

- Cut vegetables into small, uniform pieces for fast, even cooking.

Drain well and pat them dry to remove excess moisture. Saute the aromatics in hot oil until fragrant, then brown the pork, breaking it apart as it cooks.

- Add the seasonings and water. Simmer until the pork is tender and the sauce is reduced. - Increase the heat to high so the vegetables will sear nicely.

Cook them until tender with a slight crunch.

Cooking tip

This is a quick recipe so have your ingredients prepped and ready to go.

How to serve and store

- Enjoy this pork and green bean stir-fry as a main or side dish for lunch or dinner.

Serve over steamed rice or mashed potatoes, or with a side of Panda Express chow mein noodles for an Asian-inspired meal at home. - Store leftovers in a lidded container and refrigerate for up to 3 days or freeze for up to 2 months.

- Reheat in a microwave in 2- to 3-minute intervals, or briefly stir-fry in a hot pan until warmed through. - 1 onion peeled and chopped - 4 cloves garlic peeled and minced

- 1 thumb-sized ginger peeled and minced - 2 tablespoons oyster sauce

- 2 medium carrots peeled and julienned - 1 pound green beans ends trimmed and cut thinly on a bias

- salt and pepper to taste - In a wok or wide skillet over medium heat, heat oil.

Add onions, garlic, and ginger. - Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned.

Drain excess oil as needed. - Season with soy sauce and oyster sauce.

- Pour in water and bring to a simmer. Cover and cook until the pork is tender and the sauce is slightly reduced.

Add carrots and cook briefly, then add the green beans. - Season with salt and pepper to taste.

- Continue cooking for a few more minutes until the vegetables are tender-crisp.

Nutrition Information

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”