stir-fried pork and green beans

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Stir-Fried Pork and Green Beans with Garlic and Black Pepper

By , from the Adam Ried collection
Serves 4

Introduction

If your skillet is smaller than 14 inches, you may need to cook the green beans in two batches. To be efficient, marinate the pork while you prep the other ingredients.

Ingredients

1 lb. pork tenderloin or thin boneless loin chops, trimmed and cut into ½-inch-thick strips
2 tsp. plus 2 Tbsp. fish sauce
1 tsp. plus 2 Tbsp. soy sauce
3 Tbsp. low-sodium chicken broth or water
Tbsp. fresh lime juice
2 Tbsp. light brown sugar
½ tsp. cornstarch
10 medium garlic cloves, minced (about 3 Tbsp.)
tsp. ground black pepper
¼ cup peanut or neutral oil
1 lb. green beans, ends trimmed and cut into 2-inch pieces (about 3 cups)
2 large onions, halved and sliced about ½-inch thick
cup chopped cilantro

Steps

  1. Stir the pork and 2 tsp. each fish sauce and soy sauce in a medium bowl and refrigerate for up to 30 minutes. Meanwhile, whisk the remaining 2 Tbsp. each fish sauce and soy sauce, broth or water, lime juice, brown sugar, and cornstarch in a small bowl. Stir the garlic, black pepper, and 1 Tbsp. oil in another small bowl.
  2. Heat 1 Tbsp. oil in a very large nonstick skillet over high heat until the first wisps of smoke appear. Add the pork in a single layer and cook, without stirring, until browned, about 1½ minutes; scrape it into a large bowl and set aside (pork will not be completely cooked through — it will finish cooking from carryover heat).
  3. Add another 1 Tbsp. oil to the skillet, return it to high heat, and heat until shimmering. Add the beans, spread them into a single layer, and cook, without stirring, until browned, about 3 minutes. Stir and continue cooking until just tender-crisp, about 1 minute longer. Scrape into a bowl (separate from the pork).
  4. Add the remaining 1 Tbsp. oil to the skillet, return it to high heat, and heat until the first wisps of smoke appear. Add the onion in a single layer and cook, without stirring, until beginning to brown, about 3 minutes. Cook, stirring, until softened, about 1 minute longer. Clear the center of skillet, add the garlic mixture and cook, mashing and stirring it, until fragrant and beginning to brown, about 1½ minutes, then stir it into the onions.
  5. Whisk the sauce mixture to recombine (make sure the brown sugar is incorporated). Add the beans and sauce mixture to the skillet and cook, stirring constantly, until the sauce thickens and coats vegetables, about 40 seconds. Add the pork and cook, stirring, to heat it through, about 40 seconds. Stir in the cilantro and serve immediately with steamed rice.

Related article: Go big or go home

This content is from the Adam Ried collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe