Green Beans With Pork Recipes

GREEN BEANS WITH PORK

Steps:

• Place the green beans in a small pot and add enough water to fully submerge them. Bring to a boil over high heat （5 minutes）.Drain the green beans.
• Turn heat down to medium high, add 2 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
• Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, add salt and black pepper .then add beans and stir for another 2-3 minutes.add the green scallions.

CHINESE GROUND PORK AND GREEN BEANS

Steps:

• Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
• Mix sauce ingredients and set aside.
• Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
• Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
• Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
• Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
• Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.

PORK STIR FRY WITH GREEN BEANS

Steps:

• Mix Sauce ingredients in a bowl.
• Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.
• Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
• Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
• Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
• Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

SPANISH PORK WITH BEANS

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

STIR-FRIED GREEN BEANS WITH PORK

Steps:

• Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.
• Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.
• Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don't stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.
• Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, ¼ teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

KICKED-UP GROUND PORK WITH GREEN BEANS

Steps:

• Heat sesame oil in a large skillet over medium heat.
• Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
• Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

CHINESE STIR FRY GREEN BEANS WITH PORK, GINGER AND CHILES

Steps:

• In the largest skillet you have (at least 12 inches in diameter), over high heat warm 2 tablespoons of the Coconut Oil (1/4 cup). Let it get nice and hot.
• Add the tipped, tailed, and halved Green Beans (1 pound) and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set them aside.
• Add the remaining 2 tablespoons of oil to the pan (I used a little less), along with the Ground Pork (4 ounce), and cook, stirring occasionally until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes.
• Add the Red Chili Pepper (1) and seeded Fresh Ginger (2 tablespoon) and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
• Return the string beans to the skillet and drizzle over the Soy Sauce (2 teaspoon) and Chicken Stock (2 tablespoon). Cook, stirring, just until everything is nicely combined and the liquid is mostly evaporated, a couple of minutes.
• Season the beans with Kosher Salt (to taste) and Ground Black Pepper (to taste). Serve immediately next to or on top of Brown Rice (to taste) and an Egg (to taste) if you like.
• Serve and enjoy!

PORK AND GREEN BEAN STIR-FRY

Steps:

• Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork.
• Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork.
• Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts start browning, about 6 minutes. Add to the pork.
• Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint.