Pork Stir Fry With Green Beans And Peanuts Recipes

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PORK STIR FRY WITH GREEN BEANS



Pork Stir Fry with Green Beans image

Recipe VIDEO above. A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! Also, see here for the Japanese version of this dish. Spiciness: Mild.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 15m

Number Of Ingredients 10

10 oz / 300 g green beans ((Note 1a))
7 oz / 220 g pork mince ((Note 1b))
1/2 small onion, finely chopped (about 1/2 cup)
2 tsp finely chopped garlic (2 cloves) ((Note 2))
2 tsp ginger, finely chopped ((Note 2))
2 1/2 tbsp peanut oil (or vegetable or canola)
1 tbsp dark soy sauce (Note 3)
1 tbsp Chinese cooking wine (Note 4 for subs)
1 tsp sugar
1 1/2 tsp + Chilli Garlic Sauce (Note 5)

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)

Nutrition Facts : ServingSize 199 g, Calories 368 kcal

PORK STIR-FRY WITH GREEN BEANS AND PEANUTS



Pork Stir-Fry with Green Beans and Peanuts image

Categories     Wok     Bean     Nut     Pork     Vegetable     Stir-Fry     Dinner     Pork Tenderloin     Peanut     Green Bean     Fall     Summer     Healthy     Soy Sauce     Bon Appétit     Dairy Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 12

12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips
4 tablespoons soy sauce
1 1/2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound green beans, trimmed, cut into 1 1/2-inch lengths
1 cup matchstick-size strips peeled carrots (about 2 medium)
2 tablespoons canola oil
1 large red bell pepper, cut into 1 1/2x1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 green onions, thinly sliced
1/4 cup finely chopped lightly salted dry-roasted peanuts

Steps:

  • Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.
  • Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

STIR-FRIED GREEN BEANS WITH PORK AND CHILES



Stir-Fried Green Beans With Pork and Chiles image

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Provided by Melissa Clark

Categories     dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Steps:

  • 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 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
  • 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 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
  • Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
  • 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.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams

PORK AND GREEN BEAN STIR-FRY WITH PEANUTS



Pork and Green Bean Stir-Fry With Peanuts image

This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.

Provided by Kittencalrecipezazz

Categories     Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

1 pork tenderloin, cut into about 1-1/2-inch strips
4 tablespoons soy sauce
2 -3 teaspoons cornstarch
1 -2 tablespoon honey
2 tablespoons minced fresh garlic (or to taste)
crushed red pepper flakes
1 lb green beans, cut into about 1-1/2-inch pieces
2 -3 medium carrots, cut into matchsticks
2 -3 tablespoons peanut oil (can use vegetable or Canola oil)
1 large red bell pepper, cut into slices
1 tablespoon minced fresh ginger
4 green onions, sliced
1 cup dry roasted salted peanut (coarsley chopped or leave whole)

Steps:

  • In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
  • In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
  • In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
  • Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
  • Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
  • Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
  • Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
  • Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
  • Add in peanuts; toss to combine.
  • Season with salt and pepper if desired.
  • Transfer to a bowl and sprinkle with chopped green onions.
  • Sprinkle with more peanuts if desired and serve with rice.
  • Delicious!

Nutrition Facts : Calories 494.4, Fat 35.3, SaturatedFat 5.1, Sodium 1498.8, Carbohydrate 35.1, Fiber 10.8, Sugar 12.1, Protein 18.7

PORK AND GREEN BEAN STIR-FRY



Pork and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed
1 1/2 cups jasmine rice, rinsed
Zest of 1 lemon, removed in wide strips with a vegetable peeler
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
1 pound haricots verts, trimmed and halved
2 cloves garlic, finely chopped
1/2 red jalapeno pepper, seeded and finely diced
1 tablespoon grated peeled fresh ginger
1/3 cup packed dark brown sugar
1 tablespoon fish sauce
Chopped fresh cilantro and/or mint, for topping

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.

PORK AND GREEN BEAN STIR-FRY



Pork and Green Bean Stir-Fry image

A picture tells a thousand words and the photograph of this recipe in Southern Living Magazine looks wonderful. Feel free to sub strips of red bell peppers in place of the hot chiles. **The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 - 30 seconds, and they'll take on color.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground pork
2 garlic cloves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne or you could use red pepper flakes which I prefer)
8 ounces French haricots vert (thin green beans)
1 tablespoon peanut oil (or vegetable oil)
3/4 cup teriyaki sauce
1/2 teaspoon fresh lime zest, loosely packed
1 tablespoon fresh lime juice
rice, cooked
red jalapeno chile, thinly sliced for garnish (or red bell pepper strips)
lime, halves (to garnish)

Steps:

  • Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium high heat, stirring often, 7 - 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
  • Cook green beans in hot oil in skillet over medium high heat, stirring occasionally, 4 -5 minutes or until just tender and slightly charred.
  • Stir together teriyake sauce and next 2 ingredients. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
  • Note: Southern Living used a Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce, but regular will do just fine.

Nutrition Facts : Calories 547.1, Fat 39.6, SaturatedFat 14, Cholesterol 122.7, Sodium 2459.7, Carbohydrate 13.2, Fiber 1.7, Sugar 9.6, Protein 33.1

PORK AND GREEN-BEAN STIR-FRY



Pork and Green-Bean Stir-Fry image

To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 12

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Steps:

  • Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
  • Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
  • Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
  • Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
  • Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 5 g, Protein 24 g

FIVE-SPICE PORK AND GREEN BEAN STIR-FRY



Five-Spice Pork and Green Bean Stir-Fry image

Categories     Herb     Pork     Vegetable     Stir-Fry     Quick & Easy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 18

a 3/4-pound piece well-trimmed boneless pork loin
For sauce
3 garlic cloves
2 teaspoons minced peeled fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such as Major Grey's
1 teaspoon Chinese five-spice powder
1/2 teaspoon sambal oelek (Indonesian chili paste)
1 medium red onion
1/2 pound fresh green beans
a 3/4-pound piece green cabbage (about 1/2 medium head)
1/4 cup packed coriander leaves
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon (Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment:Cooked Rice

Steps:

  • Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
  • Make sauce:
  • Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
  • Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
  • Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
  • Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
  • Serve stir-fry over rice.

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From thatspicychick.com


PORK AND GREEN BEANS STIR FRY
STEP 1 – MARINATING THE BEEF. Slice up the pork loin into thin slices and marinate it with 1 pinch of white pepper, 1 pinch of salt, 1 teaspoon of sesame seed oil and 1 egg white, 3 …
From sueandgambo.com


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