Dry-Fried Green Beans with Pork


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Green beans, 1 lb (500 g), cut into bite-sized pieces
  • Beef broth, ½ cup (4 fl oz/125 ml)
  • Soy sauce, 3 tablespoons
  • Rice vinegar, 1 tablespoon
  • Cornstarch (cornflour), 1 teaspoon
  • Sugar, ½ teaspoon
  • Canola or peanut oil, 2 tablespoons
  • Ground (minced) pork, ¼ lb (125 g)
  • Fresh ginger, 1 tablespoon minced
  • Garlic, 2 cloves, minced
  • Green (spring) onion, 1, white and green parts, chopped
  • Red or green jalapeño chile, 1 small, seeded and minced
  • Steamed rice, for serving (optional)


  • Parboil the green beans

    Bring a large pot of lightly salted water to a boil. Add the beans and cook for 2 minutes. Drain. Place under cold running cold water to halt the cooking. Pat the beans dry.

  • Make the sauce

    In a small bowl, combine the broth, soy sauce, vinegar, cornstarch, and sugar and stir to dissolve the cornstarch.

  • Stir-fry the beans

    Heat a wok or large frying pan over high heat until hot and add the oil. Add the pork and stir-fry until no longer pink, about 2 minutes. Add the ginger, garlic, green onion, and chile and stir-fry for about 10 seconds until fragrant. Stir in the green beans. Give the sauce a quick stir, then add to the pan and stir-fry until the beans are heated through and the sauce thickens, about 1 minute. Serve with the steamed rice, if using.