Pork with Green Beans is a delightful one-pan dish that combines both protein and vegetables. This quick and tasty stir-fry is perfect for any occasion and is sure to please the entire family, including even the pickiest of toddlers!
Master the Art of Stir-Frying!
It’s hard to believe that we’ve been sharing recipes on The Woks of Life for nearly 12 years. When we first began, I had little knowledge of how to create a simple stir-fry like this one. Today, I prepare these meals regularly, often recreating the same dishes my parents made for me!
This Pork with Green Beans recipe serves as an excellent introduction to the typical workflow of a Chinese stir-fry:
- Velvet the meat
- Prepare a sauce mixture
- Pre-cook vegetables (this step is only necessary for longer-cooking veggies like green beans and broccoli, which can be blanched or wok-seared, as we do here)
- Pre-sear the meat
- Combine everything!
While this may seem like a lot of steps, they can be completed in just a few minutes, ensuring that each component of the dish is perfectly cooked by the time it is served. Some recipes require extensive testing, but after over a decade of collaboration with my family on The Woks of Life, some recipes are guaranteed successes. This one is definitely among them!
Ultimately, it all comes down to practice. Try out a few of our stir-fry recipes, and you’ll soon be a pro!
What Cut of Pork is Best for Stir-Frying?
For stir-fries, boneless pork shoulder or pork butt are the best options. These cuts are well-marbled, juicy, and budget-friendly.
Pork shoulder, often referred to as “picnic shoulder,” is typically sold bone-in with the skin on and comes from the lower part of the shoulder. In contrast, pork butt, also known as “Boston butt,” is the larger upper section of the shoulder. Both cuts work wonderfully for stir-frying.
We often purchase a large piece, cut it into smaller 8-12 ounce chunks, and freeze them for future stir-fries. Simply take a chunk out of the freezer and place it in the refrigerator in the morning. By evening, it will be partially thawed and perhaps still slightly frosty, making it easy to slice thinly or julienne into strips, as demonstrated in this recipe.
If you prefer a leaner cut, pork loin or center-cut boneless pork chops can also be used for stir-fries. The velveting process, which involves marinating the meat in oil, cornstarch, water, and other seasonings, ensures that even leaner cuts remain tender when cooked.
Now, let’s get cooking!
Pork with Green Beans Recipe Instructions
In a medium bowl, combine the pork strips with the marinade ingredients: water, cornstarch, oil, oyster sauce, and Shaoxing wine.
In a small bowl, mix together the chicken stock, light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper.
Heat a wok over medium-high heat and add 1 tablespoon of oil. Add the string beans and sear them on all sides until lightly scorched, about 5-6 minutes. Remove the beans from the wok.
Reheat the wok over high heat until it begins to smoke. Spread the remaining tablespoon of oil around the edges. Lay the pork in a single layer in the wok and sear for 1 minute on each side. Add the ginger and garlic, and stir-fry for 30 seconds.
Next, add the stock mixture you prepared earlier and increase the heat to high. Add the cornstarch slurry, ensuring it is poured directly into the standing liquid, and stir-fry for another 15 seconds.
Add the green beans back into the wok and stir-fry over high heat for an additional 30 seconds. Serve and enjoy!
