Stir-Fried Green Beans With Pork and Chiles
Published October 30, 2018
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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 ½-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
¼ 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
½ teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)
Nutritional analysis per serving (4 servings)
21 grams carbs; 82 milligrams cholesterol; 421 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 3 grams fiber; 687 milligrams sodium; 24 grams protein; 5 grams sugar
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!
My system doesn't handle pork well, so I substitute ground chicken and it is divine. I also love ginger, so I double the ginger. I never add cilantro to the heat--I just garnish on top...LOTS of cilantro on top.
Sooo good, so easy. I probably use double the green beans & let them blister a bit.
Made this with asparagus (12 oz, sliced narrowly on the diagonal) and no other changes. It was exceptional.