Spicy Green Beans and Pork, Asian Style Recipe - Allrecipes.com
Spicy Green Beans and Pork, Asian Style Recipe
  • READY IN 35 mins

Spicy Green Beans and Pork, Asian Style

Recipe by  

"My favorite side dish to order in Chinese restaurants. A chef gave me the ingredients and the tip of blistering the green beans. After some trial and error, I came up with this. My family and friends now demand that it be on the menu for gatherings - even if it doesn't go with the course! Can be made in advance. The amount of heat is determined by the amount of chili garlic sauce used."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
  2. Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
  3. Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.
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Footnotes

  • Cook's Note
  • It is important to use an Asian/Chinese Style chili garlic sauce in this recipe (found in almost all Chinese/International sections of stores, or buy from web sites). Fresh garlic, ginger and onions are also key to an authentic taste.
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2012

I grabbed this recipe a few months ago and make it at least once or twice a month. I was looking for something close to what is served at the wonderful Chinese restaurant my husband and I have been going to on date night since our first date and this is pretty close! :-) I use two chicken breasts cut into very small pieces (instead of the pork), coconut oil instead of vegetable oil, and increase the sauce proportions (1.5 to double depending on the size of the chicken breasts). Chef Rita hit it -- the blistering of the beans is the key and the sauce is super yummy. It's a huge hit any time I make this!

 
Most Helpful Critical Review
Sep 29, 2010

It is pretty easy to make but all I taste is the spiciness, next time will have to use less chili sauce and up the other flavors.

 
Sep 23, 2009

This is a GREAT dish! I adjusted a few ingredients to my taste. I used 6 cloves of garlic I minced(not minced from a jar, ever), 4 green onions, an additional tsp. fresh ginger, and a 1/2 tsp of dry crushed red pepper...also I used twice the amount of soy sauce(low sodium). I prepared the ingredients beforehand and put them each in a small bowl and first time I made the spicy beans served them over brown rice....if you want the"sauce" to be "soupier", add a bit more water....I forgot that I also added a tsp of sugar as well! LOVE this...might try it next time with ground turkey or chicken!!! Definitely a main dish...but key is ONLY fresh spices and good quality ingredients...garlic chili pastes come in a huge variety at a higher end grocery...don't have to shop at a specialty Asian store.

 
Mar 08, 2010

This has been sitting in my box for a long time. This is a very good and easy to make recipe. Next time I'm going to up the spices just a bit and maybe add some hoisen sauce. I will make this again and this would be a good busy dinner night meal. I served over brown rice. The other thing that is great about this recipe is that it didn't require me to buy any additional spice ingredients. Thanks for sharing.

 
Nov 04, 2009

Even though this wasn't exactly the recipe I wanted, it was excellent! Frying the beans in oil first made them crunchy and juicy. My husband and 14 year-old son loved it!I made this as a side dish, so there was too much pork. Thanks!

 
Jan 27, 2010

This is amazing. Restaurant quality. (I doubled the amount of pork though, and used a full pound.)

 
Dec 16, 2009

Delicious and pretty easy. Make sure you use fresh green beans, I tried thawed frozen ones and they didn't get crisp. Great spicy asian flavor.

 
Aug 13, 2013

Great recipe, for added asian flavor try a tsp. or two of sesame oil added to your veg. oil. Fast and easy, and delicious. Always a hit with my family. Peeled diced eggplant can be substituted for the green beans, or added along with them--tastes super, just increase the sauce.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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