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; 420 calories; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 3 grams fiber; 672 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
This is on solid rotation in our household. We love it, and so tasty! I always blanch the green beans before throwing them in the stirfry. I also use whatever ground meat I have on hand, sometimes turkey or chicken and I try to make extra sauce.
I made this exactly as written and it was a big hit. I used red Thai chilis from my garden, combined with the coriander seed, they gave the dish a Sichuan characteristic. I like how it isn’t saucy. My pork rendered a lot of liquid which interfered with the browning so I removed the liquid with a serving spoon. I will definitely be making this again!
Love love love.