Spicy stir-fried ground pork and green beans is a quick and healthy dinner that is packed with flavor.
Crispy tender green beans, meaty mushrooms, and ground pork are stir-fried into a mouth-watering stir fry dish. Why stop for takeout when you can whip up this flavor-packed easy stir fry green beans and ground pork for dinner instead?
One pan dinners are the best, especially when you can make them in less than one hour!
- It’s made in one pan which means easy cleanup!
- It’s quick! Dinner can be on the table in 30 minutes.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Here is How To Make Stir-Fried Ground Pork and Green Beans
Stir fry recipes cook quickly, and it’s a good idea to have all of the ingredients ready to cook before you begin cooking. Clean and trim the green beans, clean and slice the mushrooms, chop the garlic, grate the ginger, and mix up the sauce. Measure the red pepper flakes and set all of the ingredients close to your cooking source.
Heat the oil in a skillet over medium to high, once it is hot add the pork until it begins to brown.
TIP! A cast-iron skillet or wok works best for this recipe. Once a cast iron pan is hot it stays hot, which is important to cook the ingredients over consistent heat in stir fry recipes.
While the meat is cooking, bring a pot of water to a boil. Once the water boils, add the green beans to blanch them. Turn the heat off after a minute and let the beans sit in the hot water for 3 to 5 minutes until they turn bright green.
Drain the green beans run them under cold water to stop them from cooking and set them aside.
Once the meat is almost cooked through, add the mushrooms to the pan and cook for a few minutes longer until the mushrooms begin to soften.
Add the green beans to the pan and stir in the sauce and sprinkle with red pepper flakes.
Serve over brown rice or cauliflower rice.
Ingredient Notes & Swaps
Toasted Sesame oil adds a unique flavor to this spicy green beans and pork recipe, if you don’t have toasted sesame oil you can use sesame oil that was not made with toasted sesame seeds and it is milder in flavor.
Substitutes for Sesame oil. Any of these oils can be substituted for toasted sesame oil: olive oil, avocado oil, or walnut oil.
Ground Pork Substitutes. Ground pork can be substituted one to one with ground chicken, turkey or beef.
Green beans. I like to use harcourt verts which are thin and tender, but regular green beans will work too!
Fresh Ginger can be replaced with ¼ teaspoon of ground ginger.
Fresh Garlic can be replaced with ⅛ teaspoon of garlic powder.
Red Pepper Flakes add heat and can be left out if you don’t like hot food.
Tamari Sauce is a deep and rich sauce similar to soy sauce and can be replaced one to one with soy sauce or coconut aminos for a soy-free stir fry.
Rice Vinegar can be replaced with a good quality white vinegar or apple cider vinegar.
Arrowroot Powder is used to thicken the sauce. It can be substituted one to one with organic corn starch or flour.
Stir fried green beans with pork is a meal all by itself, we like to serve it with steamed brown rice or cauliflower rice.
Make-Ahead Instructions for Meal Prep
This is a recipe that can be prepared ahead of time and cooked quickly when it’s time to eat.
Here’s how: clean and slice the mushrooms, trim and blanch the green beans, chop the garlic and store them in separate containers in the refrigerator for 2 to 3 days.
Mix up the sauce ingredients in a small jar and store it in the refrigerator.
When it’s time to eat, follow the cooking instructions in the recipe card and serve.
Storing and Using Leftovers
Leftover ground pork and green beans can be stored in the refrigerator for up to three days.
Reheat it on top of the stove in a skillet or in the microwave.
Make it vegetarian/vegan by omitting the pork and add 7 ounces of crumbled organic tofu or tempeh in place of the pork.
More Vegetables – Add 1 cup of sliced snow peas, or baby corn to the stir fry.
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- 1 tablespoon oil (coconut, sesame or olive)
- ½ pound ground pork
- 10 ounces mushrooms (shiitake, white or cremeni)
- 1 pound green beans
- 1 clove fresh garlic
- 1 tablespoon crushed red pepper
- FOR THE SAUCE
FOR THE SAUCE
- clean and trim the ends off of green beans, and clean and slice the mushrooms.
- combine the sauce ingredients together - a small mason jar works well for this.
- heat the oil in a wok or skillet over high heat. Once the pan is hot, add the pork and cook until it begins to turn brown approximately 5 to 8 minutes.
- while the meat is cooking, bring a small saucepan of water to a boil and add the green beans. Turn the heat off and let them cook in the water for 3 to 5 minutes they will turn bright green. At this point drain them and rinse them in cold water.
- add the mushrooms to the pan and cook them with the meat until they soften.
- stir in the sauce and cook until everything is heated (about 2 minutes), add the red pepper flakes.
- Make it vegetarian/vegan by omitting the pork and add 7 ounces of crumbled organic tofu or tempeh
- Substitute ground pork with ground turkey or chicken
- Arrowroot which is a neutral-tasting thickener can be swapped out for organic corn starch or whole wheat flour
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 954mgCarbohydrates: 17gFiber: 6gSugar: 8gProtein: 20g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.