READY IN 35 mins

Spicy Green Beans and Pork, Asian Style

Read Reviews (10)

"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." — Aspiring Chef Rita

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

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.

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!

—AmySioux

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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.

—Yuri

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13 Ratings

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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.

—Marilyn L

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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.

—SWEETJAM

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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!

—BIGBIRD40

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Jan 27, 2010

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

—Grace

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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.

—Casey

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Aug 11, 2012

The sauce was tasty but didn't really go well with the green beans.

—GreenGirl24

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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.

Nutritional Information

Spicy Green Beans and Pork, Asian Style

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 295
** Calories from Fat: 204

% Daily Value *
** Total Fat 22.7g 35 %
** Saturated Fat 5g 25 %
** Cholesterol 37mg 12 %
** Sodium 504mg 20 %
** Potassium 418mg 12 %
** Total Carbohydrates 11.7g 4 %
** Dietary Fiber 4.4g 18 %
** Protein 12.6g 25 %
** Sugars 1.8g
** Vitamin A 22 %
** Vitamin C 36 %
** Calcium 8 %
** Iron 22 %
** Thiamin 38 %
** Niacin 40 %
** Vitamin B6 17 %
** Magnesium 15 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.