Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes.
Pork & Green Bean Stir Fry time saving tips
I love Asian cooking but sometimes the prep can take longer than cooking the whole meal. Like my Bibimbap; it’s delicious but I definitely wouldn’t call it an quick and easy meal because there is quite a bit of chopping and individual cooking involved.
This Pork & Green Bean Stir Fry is definitely the opposite. I have used pork mince because there is no chopping involved. Straight to wok noodles make this quicker and easier and it also means you only need to use one pan. The final time saving tip is to use jars of garlic and ginger paste. I really don’t like mincing garlic and ginger so I use these the majority of the time. But for speedy meals like this they really are a godsend.
Easy adaptations
As with a lot of recipes, this Pork & Green Bean Stir fry can be adapted to your tastes. If you would like to make this gluten free, use gluten free soy sauce and swap the noodles for rice noodles. If you want to make this vegetarian or vegan, you could use tofu instead of the pork mince. If you’re not a fan of noodles, leave them out and serve it over rice.
How spicy do you like your food?
The spiciness is what most people may want to tweak with this recipe. The essential ingredient for this is the garlic chilli sauce. I use garlic chilli sauce from Lee Kum Kee which is a very well known brand. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so don’t get too carried away! I have used one teaspoon in the recipe below which I would say is mild moving slightly to medium spiced.
If you’re making this for children or people that are more sensitive to spice, I would recommend adding ¼ teaspoon at a time. Personally I wouldn’t leave it out altogether because it does add a lovely flavour to the dish. If on the other hand you love a bit of spice, add as much as you like. Two teaspoons should provide you with a lovely heat.
Pork & Green Bean Stir Fry
Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes.
Ingredients
- 250 g pork mince (5% fat)
- 150 g green beans
- 4 spring onions
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tsp garlic chilli sauce
- 300 g straight to wok medium noodles (2 x 150g packets)
- 1 tbsp sunflower oil
For the sauce
- 2 tbsp shaohsing rice wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- pinch caster sugar
- 5 g basil leaves (small handful)
Instructions
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Slice the spring onions on the diagonal. Cut the ends off the green beans and cut them into three. Set to one side
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Measure out the ingredients for the sauce and set aside
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Heat ½ tbsp of oil in a wok or large pan over a high heat. Once the oil is hot, add the pork mince and break it up so there aren't any large lumps. Cook for 2-3 minutes or until the pork is browned, stirring often. Remove it from the pan
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Heat ½ tbsp of oil in the same pan. When the oil is hot add the spring onions, green beans, minced garlic, ginger. Stir continuously for 2-3 minutes
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Add the browned pork mince back to the pan and then add the chilli paste
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Stir for a minute before adding in the noodles. Break them up and then add the sauce. Stir for 1-2 minutes before tearing in the basil leaves
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Stir through the basil and serve
Recipe Notes
Nutritional information is given as a guide only.
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