Pork and Green Bean Stir-fry combines tender-crisp green beans and carrots with savory minced pork for a quick, nutritious, and budget-friendly meal. Ready in under 30 minutes, it pairs perfectly with steamed rice for a satisfying weeknight dinner the whole family will enjoy.
Need a fast, flavorful dinner tonight? This pork and green bean stir-fry is a great choice. With straightforward prep and a short cook time, it moves from kitchen to table in about half an hour—ideal for busy evenings when you want something homemade without fuss.
Despite its simplicity, this stir-fry delivers bold flavor. Tender-crisp vegetables tossed with a sweet-and-salty sauce create great texture and depth. A basic mix of soy sauce, oyster sauce, and brown sugar transforms everyday ingredients into a dish that tastes far richer than the effort required.
Use thin, even slices for the green beans and carrots so they cook quickly and consistently. The minced pork browns fast and soaks up the sauce, making each bite savory and satisfying. If you prefer a leaner option, ground turkey or chicken work well as substitutes while keeping the same flavor profile.
Cooking tips
- Prep all ingredients before you start—this is a quick recipe and everything should be ready to go.
- Cut vegetables into uniform pieces so they cook evenly and stay crisp-tender.
- Substitute ground turkey, beef, or chicken if you prefer a different protein.
- For heat, add a spoonful of chili garlic sauce or a pinch of red pepper flakes to the sauce.
How to serve and store
- Serve this stir-fry as a main course or a side. It’s excellent over steamed rice, tossed with noodles, or alongside mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.
- Reheat gently in a hot skillet, stirring until warmed through, or microwave in 1–2 minute bursts until hot.
Pork and Green Bean Stir-fry
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and minced
- ½ pound ground pork
- 2 tablespoons oyster sauce
- 2 teaspoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 pound green beans, ends trimmed and cut on a bias
- 2 medium carrots, peeled and julienned
- Salt and pepper to taste
Instructions
- In a wok or wide skillet over medium heat, heat oil. Add onions, garlic, and ginger; cook until softened.
- Add ground pork and cook, breaking it into pieces with the back of a spoon, until lightly browned. Drain excess oil if needed.
- In a small bowl, combine soy sauce, oyster sauce, water, and brown sugar. Stir until the sugar dissolves.
- Add the sauce to the pork and bring to a simmer.
- Increase heat to high, add green beans and carrots, and stir-fry for 2–3 minutes until vegetables are tender-crisp.
- Season with salt and plenty of pepper. Serve hot.
Notes
- Cut vegetables into small, even pieces for quick, uniform cooking.
- Swap ground turkey, beef, or chicken if you prefer.
- For a spicier version, stir in chili garlic sauce or red pepper flakes to the sauce.
Nutrition Information
, Carbohydrates: 18 g
, Protein: 13 g
, Fat: 16 g