Indonesian Ground Beef and Green Bean
A Pork Stir Fry with Green Beans that packs an astonishing season punch for something with so few ingredients! You'll love how it's eaten with a spoon, and that it takes simply over ten minutes to make.
Made with basis pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don't skip the charring of the beans, it's the defining feature of this stir fry!
Pork Stir Fry with Light-green Beans
If you've ever been to a Chinese Szechuan restaurant, you might exist familiar with a dark-green bean and pork stir fry which is a business firm favourite amid spicy Asian food lovers. Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork.
If the full diddled Szechuan version is what you're later, yous'll need a couple of speciality ingredients requiring a trip to the Asian grocery shop – Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. And here are a couple of recipes from my most trusted Chinese cooking blogs – Woks of Life and Omnivore'southward Cookbook.
This Pork Stir Fry with Green Beans recipe is a slightly simplified version of the authentic Szechuan version. Information technology packs a like flavor punch, and it still has the signature charred greenish beans, but I pick up everything from the supermarket. In fact, if you have pork mince (that'due south basis pork to those of you in Canada and the States!) and beans, there's every possibility you have everything you need to make this right now.
This Pork Stir Fry is a quick and easy ground pork recipe with big flavours!
Magic 4 ingredient stir fry sauce
The sauce for this Pork Stir Fry with Green Beans just has 4 ingredients in it:
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Chinese cooking wine (see recipe notes for subs)
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dark soy sauce (for colour)
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Chilli Garlic Sauce (for spice / vinegar / general Asian tasty season – see notes for subs)
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sugar.
The reason this recipe gets abroad with such a simple sauce is because of this – the charred green beans. Char any vegetable, and you accept it from bland to astonishing. Steamed beans vs charred greenish beans is simply no contest!
Best charred in a hot skillet
Unlike almost of my stir fries, I like to cook this in a cast atomic number 26 skillet so you tin can spread the beans out to char them. It takes a mere 2 ½ – 3 minutes, faster than using a wok.
Because of this extreme loftier rut cooking – that skillet gets stinking hot – the ane tip I accept for this stir fry is to chop rather than grate / mince the ginger and garlic. It volition stop it from sticking to the skillet and burning in 2 seconds.
Really, that's a general stir frying tip. 🙂 Chop instead of grate the ginger and garlic. Never once more suffer burnt garlic in your stir fry!
Oh PS That'southward the Chilli Garlic Sauce I use. ↑↑↑ Available at supermarket – Woolies, Coles etc. But if you can't find that exact make or like, sriracha or even non Asian hot sauces will brand a terrific sub. Annihilation that is spicy merely besides a bit vinegary – which virtually hot sauces are. Fifty-fifty Franks Hot Sauce!
You won't miss sauciness
When it comes to stir chips, I'g usually all about the sauce, the sauce, the sauce. And if you're in the sauce camp with me, I think yous'll be pleasantly surprised by how you don't miss sauce with this Pork Stir Fry.
The pork mince sucks up all that sauce and is really quite intense flavoured – you'd detect it rather salty without rice.
So mix it upwardly with the rice, then savor the leisure of a stir fry you can eat with a spoon. It'south perfect Couch Food – which I define as food you can swallow with a spoon without taking your eyes off the Idiot box. 😂 – Nagi x
PS And considering my mother will never forgive me if I don't mention this – this Beans and Pork Mince Stir Fry is the Japanese version of this stir fry on her website. Similar flavour, but made using Japanese sauces.
More quick ground pork / pork mince recipes
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Vietnamese Caramelised Pork Bowls
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San Choy Bow (Chinese Lettuce Cups)
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Chinese Pork Mince with Noodles
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Egg Foo Young (Chinese Omelette with Pork)
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See xv Minute Recipes recipe collection
Also, effort this pop Quick Asian Beefiness Ramen Noodles or Asian Beef Bowls using footing pork / mince instead of beef!
Sentinel HOW TO MAKE It
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Servings 2 -iii
Tap or hover to scale
Recipe VIDEO higher up.A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - aforementioned flavour punch but fabricated with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir chips. Mix it up with rice so eaten with a spoon - forget chopsticks! Also, meet here for the Japanese version of this dish. Spiciness: Mild.
- 10 oz / 300 k greenish beans (Annotation 1a)
- vii oz / 220 thou pork mince (Note 1b)
- i/ii small onion, finely chopped (about 1/2 loving cup)
- 2 tsp finely chopped garlic (2 cloves) (Notation ii)
- 2 tsp ginger, finely chopped (Notation two)
- 2 1/2 tbsp peanut oil (or vegetable or canola)
Sauce
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Chinese cooking wine (Note 4 for subs)
- i tsp sugar
- 1 i/2 tsp + Chilli Garlic Sauce (Note v)
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Mix Sauce ingredients in a bowl.
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Trim the tough terminate of the beans, so chop into two - 2.5cm / iv/v - 1" pieces.
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Charred Beans:Heat 1 1/2 tbsp oil in a heavy based skillet over high oestrus (I utilise cast iron) until smoking. Add beans, spread out to cover base. Leave for ane minute. Quick stir, spread out, cook for 30 seconds. Stir, and so leave for 30 seconds, then echo once more (so ii 1/ii minutes in total cook time) until beans are charred merely tender crisp (not withered and floppy). Remove into bowl.
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Turn heat down to medium high, add 1 tbsp oil. Add onion, so garlic and ginger. Melt for 1 minute until edges of onion are golden.
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Turn oestrus dorsum up to high. Add pork and cook, breaking it upwards as yous get. Cook for 2 minutes until the pork is cooked through, then add together Sauce. Cook for 30 seconds, and then add together beans and stir for another thirty seconds.
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Serve over rice. Garnish with slices of large red chilli (it'due south mild), entirely optional. To eat, mix the pork into the rice so eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal pick, endeavour Cauliflower Rice)
1b. I using frozen, thaw and bleed away excess water, and pat dry. If the bean is likewise soggy, you volition struggle to become the char.
1b. Also terrific with chicken, turkey and beefiness.
two. Chopping rather than mincing garlic and ginger stop them from sticking and burning on the extremely hot skillet. Skilful general tip for stir fries!
three. Dark soy sauce has more intense flavour than lite and all purpose soy sauces. It will work fine with light and all purpose though, merely you won't become the same color on the pork.
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4. You tin can substitute Chinese cooking vino with dry sherry, cooking sake or Mirin. If you sub with Mirin, omit the saccharide. Hither are the cooking wines I apply. The Pandaroo Chinese Cooking Wine is sold at Woolies, Coles, Harris Farms. I really urge y'all to utilise one of these options as cooking alcohol is key to reach a truly restauranty quality for Asian food, especially Chinese recipes.
If you can't swallow alcohol, the side by side best choice is to use depression sodium chicken broth. Apply 1/iv of cup. It volition take an extra minute or so for the Sauce to reduce.
5. Chilli Garlic Sauce is readily available in large supermarkets. Information technology'southward not "blow your caput off" spicy, then feel free to increase it (stick your finger in the Sauce for a sense of taste). It can be substituted with sriracha, sambal oelak or any hot sauce that has a scrap of a vinegary gustatory modality (eg Frank's) but you lot'll need to arrange the quantity depending on the spiciness of what you lot use.
6. Frozen cooked white rice is a quick-repast life saver. A very Asian thing to practise, all my relatives in Japan do it! Cook rice of choice every bit yous usually practise, including resting it for x minutes (never skip this!). While the rice is notwithstanding warm, cling wrap into serving size portions, put it in plastic bags or containers, then freeze. To reheat, place in a bowl (frozen), sprinkle with h2o, embrace with cling wrap and so microwave until warm (1 serving = almost 2 1/ii minutes from frozen). Let stand in microwave for 2 minutes - the extra steaming helps remoisten the rice. Serve!
7. The nutritional analysis assumes three servings, excluding rice i.e. stir fry simply. 3/4 cup of cooked white rice is 130 calories which takes the total upward to 498 calories per serving.
Originally published June 2014, long overdue for an update with fresh new photos and a recipe video!
Serving: 199 yard Calories: 368 cal (18%)
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Source: https://www.recipetineats.com/stir-fried-green-beans-with-pork/
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