This green bean and minced pork stir fry is quick and easy yet flavoursome thanks to black bean garlic sauce! This version is slightly modified from a similar Chinese dish but is less oily and not as spicy. Perfect with steamed rice and is great for meal prep too!
Prep Time
5 mins
Cooking Time
5 mins
Ingredients
Servings
2 - 3
Instructions
- Wash and drain green beans. Cut off the tough ends and cut in halves lengthwise.
- Heat up oil in a large nonstick skillet or wok over medium high heat.
- Add green beans to skillet and stir fry for 1 minute. Add a splash of water, then cover with lid and let the green beans steam for 2 minutes or until they change color to a darker shade of green.
- Remove the lid. Add pork mince and stir fry for 1-2 minutes, breaking up large lumps with your spatula, until pork is browned. Add shaoxing wine (if using) and stir fry for 30 seconds. Then add the rest of the sauces and stir fry for 1 minute.
- Remove from heat and serve immediately with steamed rice. Enjoy!
Notes
- If you like spicy food, feel free to add some sliced red chilli to the stir-fry!
- This dish is usually cooked with pork, but feel free to substitute with beef / chicken / turkey mince.
- Black bean garlic sauce and shaoxing wine (Chinese cooking wine) can be found in Asian grocery stores.
- If you can’t take alcohol, omit the shaoxing wine.
- You may substitute dark soy sauce with regular soy sauce, but the color of the stir-fry won’t turn out as brown, and note that regular soy sauce is slightly saltier so you might want to use less.
