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Per serving
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- 1
Mix the pork marinade
Stir the ground pork with the sherry, 1 tablespoon of the soy sauce, 2 tablespoons water, the ginger (minced), 1/2 teaspoon of the sugar, and the cornstarch until the liquid absorbs. Set it aside — it seasons itself while you cook the beans. No waiting around.
- 2
Sear the green beans
Trim the green beans and chop into 1/2-inch pieces. Heat 2 tablespoons of the oil in a wok or large skillet over medium heat. Add the beans, spread into a single layer, and leave them alone for 30 seconds. Stir, spread again, repeat until they're blistered and just tender, 5-8 minutes. A few drops of water as you stir speeds this up. Move them to a plate.
- 3
Brown the pork
Add the last tablespoon of oil to the same pan over high heat. Add the pork and let it sit — don't stir constantly. You want browned, crispy bits, not gray steamed meat. Once it's browned, drop the heat to medium.
- 4
Add the aromatics
Add the garlic (minced) and the bell pepper (finely diced). Stir-fry 1 minute until fragrant.
- 5
Bring it together
Return the beans to the pan with the remaining 1 tablespoon soy sauce, the sesame oil, the remaining 1/4 teaspoon sugar, the white pepper, a pinch of salt, and 2 tablespoons water. Crank the heat to high and stir-fry 15 seconds. Serve over rice.
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Wok-Seared Green Beans with Crispy Ground Pork
Created by: 30MinuteMeals
Ingredients
- 8 oz ground pork
- 1 lb green beans
- 1 tbsp dry sherry
- 2 tbsp soy sauce
- 2 tbsp ginger
- 2 tbsp garlic
- 1/2 red bell pepper
- 1 tsp cornstarch
- 3/4 tsp sugar
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 tsp white pepper
- salt
Instructions
- Mix the pork marinadeStir the ground pork with the sherry, 1 tablespoon of the soy sauce, 2 tablespoons water, the ginger (minced), 1/2 teaspoon of the sugar, and the cornstarch until the liquid absorbs. Set it aside — it seasons itself while you cook the beans. No waiting around.
- Sear the green beansTrim the green beans and chop into 1/2-inch pieces. Heat 2 tablespoons of the oil in a wok or large skillet over medium heat. Add the beans, spread into a single layer, and leave them alone for 30 seconds. Stir, spread again, repeat until they're blistered and just tender, 5-8 minutes. A few drops of water as you stir speeds this up. Move them to a plate.
- Brown the porkAdd the last tablespoon of oil to the same pan over high heat. Add the pork and let it sit — don't stir constantly. You want browned, crispy bits, not gray steamed meat. Once it's browned, drop the heat to medium.
- Add the aromaticsAdd the garlic (minced) and the bell pepper (finely diced). Stir-fry 1 minute until fragrant.
- Bring it togetherReturn the beans to the pan with the remaining 1 tablespoon soy sauce, the sesame oil, the remaining 1/4 teaspoon sugar, the white pepper, a pinch of salt, and 2 tablespoons water. Crank the heat to high and stir-fry 15 seconds. Serve over rice.