Spicy Green Beans and Pork, Asian Style

Rating: 4.32 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

My favorite side dish to order in Chinese restaurants. A chef gave me the ingredients and the tip of blistering the green beans. After some trial and error, I came up with this. My family and friends now demand that it be on the menu for gatherings - even if it doesn't go with the course! Can be made in advance. The amount of heat is determined by the amount of chili garlic sauce used.

By Aspiring Chef Rita
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pork Sauce:

Directions

  • Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.

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  • Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.

  • Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.

Cook's Note

It is important to use an Asian/Chinese Style chili garlic sauce in this recipe (found in almost all Chinese/International sections of stores, or buy from web sites). Fresh garlic, ginger and onions are also key to an authentic taste.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
295.1 calories; 12.6 g protein; 11.7 g carbohydrates; 36.7 mg cholesterol; 504.2 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

AmySioux
Rating: 5 stars
07/12/2012
I grabbed this recipe a few months ago and make it at least once or twice a month. I was looking for something close to what is served at the wonderful Chinese restaurant my husband and I have been going to on date night since our first date and this is pretty close!:-) I use two chicken breasts cut into very small pieces (instead of the pork) coconut oil instead of vegetable oil and increase the sauce proportions (1.5 to double depending on the size of the chicken breasts). Chef Rita hit it -- the blistering of the beans is the key and the sauce is super yummy. It's a huge hit any time I make this! Read More
Helpful
(13)

Most helpful critical review

Yuri
Rating: 3 stars
09/29/2010
It is pretty easy to make but all I taste is the spiciness next time will have to use less chili sauce and up the other flavors. Read More
Helpful
(2)
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Marilyn L
Rating: 5 stars
09/23/2009
This is a GREAT dish! I adjusted a few ingredients to my taste. I used 6 cloves of garlic I minced(not minced from a jar ever) 4 green onions an additional tsp. fresh ginger and a 1/2 tsp of dry crushed red pepper...also I used twice the amount of soy sauce(low sodium). I prepared the ingredients beforehand and put them each in a small bowl and first time I made the spicy beans served them over brown rice....if you want the"sauce" to be "soupier" add a bit more water....I forgot that I also added a tsp of sugar as well! LOVE this...might try it next time with ground turkey or chicken!!! Definitely a main dish...but key is ONLY fresh spices and good quality ingredients...garlic chili pastes come in a huge variety at a higher end grocery...don't have to shop at a specialty Asian store. Read More
Helpful
(13)
AmySioux
Rating: 5 stars
07/12/2012
I grabbed this recipe a few months ago and make it at least once or twice a month. I was looking for something close to what is served at the wonderful Chinese restaurant my husband and I have been going to on date night since our first date and this is pretty close!:-) I use two chicken breasts cut into very small pieces (instead of the pork) coconut oil instead of vegetable oil and increase the sauce proportions (1.5 to double depending on the size of the chicken breasts). Chef Rita hit it -- the blistering of the beans is the key and the sauce is super yummy. It's a huge hit any time I make this! Read More
Helpful
(13)
SWEETJAM
Rating: 4 stars
03/08/2010
This has been sitting in my box for a long time. This is a very good and easy to make recipe. Next time I'm going to up the spices just a bit and maybe add some hoisen sauce. I will make this again and this would be a good busy dinner night meal. I served over brown rice. The other thing that is great about this recipe is that it didn't require me to buy any additional spice ingredients. Thanks for sharing. Read More
Helpful
(4)
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BIGBIRD40
Rating: 5 stars
11/04/2009
Even though this wasn't exactly the recipe I wanted it was excellent! Frying the beans in oil first made them crunchy and juicy. My husband and 14 year-old son loved it!I made this as a side dish so there was too much pork. Thanks! Read More
Helpful
(4)
Casey Stimpson
Rating: 5 stars
12/16/2009
Delicious and pretty easy. Make sure you use fresh green beans I tried thawed frozen ones and they didn't get crisp. Great spicy asian flavor. Read More
Helpful
(3)
Grace
Rating: 5 stars
01/27/2010
This is amazing. Restaurant quality. (I doubled the amount of pork though and used a full pound.) Read More
Helpful
(3)
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Yuri
Rating: 3 stars
09/29/2010
It is pretty easy to make but all I taste is the spiciness next time will have to use less chili sauce and up the other flavors. Read More
Helpful
(2)
Nani “Squeekie” Otani
Rating: 5 stars
08/14/2013
Great recipe for added asian flavor try a tsp. or two of sesame oil added to your veg. oil. Fast and easy and delicious. Always a hit with my family. Peeled diced eggplant can be substituted for the green beans or added along with them--tastes super just increase the sauce. Read More
Helpful
(2)
SunnyDaysNora
Rating: 3 stars
08/12/2012
The sauce was tasty but didn't really go well with the green beans. Read More
Helpful
(1)
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