So quick and easy to make on a weeknight. I love it as a low-carb option on its own. Or serve over hot rice.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in a large skillet over medium heat.

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  • Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.

  • Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

Cook's Notes:

Omit cornstarch if you want a runnier sauce.

Depending on the brand of soy sauce, it can become salty, so please be careful.

Nutrition Facts

297 calories; protein 22.4g; carbohydrates 9.5g; fat 18.8g; cholesterol 73.9mg; sodium 991.1mg. Full Nutrition
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Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/13/2020
It was very good. I used half the pepper and it was still quite spicy. I will be. Asking it again. Read More
Rating: 4 stars
04/11/2021
I will add a bit of hot sauce to this recipe. Other than that, it was pretty good. Quick and easy. Read More
Rating: 5 stars
01/06/2021
I used leftover pork tenderloin and it came together so quickly. I added the cornstarch to the chicken stock slurry to thicken the sauce. Served with rice and potstickers (from the freezer). It was a big hit with the fam. Read More
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