Simple stir-fried pork with green beans in an Asian sauce. An easy mid-week meal the whole family will love.
Everyone in my family ate (and enjoyed) this dish. And that says a lot. It was a bit of a gamble with the green beans. Little Nutmeg loves them, but Eclair is ho-hum. So there was a chance she would protest – or worse, cry. But there were no tears. Little Nutmeg devoured the meal. Jeff and I added a healthy dose of chili garlic sauce and a little sriracha and Eclair did a good job, mixing the stir-fried pork with her rice and nibbling away at the green beans until they were gone. That, friends, is what we call a victory.
The green beans were thanks to my weekly CSA share and they were beauties. This dish highlights the beans and is simple enough for a weeknight dinner with very little effort. And did I mention my kids liked it? Ground meat tends to be super kid-friendly. My kids love ground pork and I use it in a number of Asian dishes like pork meatball banh mi and drunken noodles. And the sauce is garlicky, mild but flavorful enough to make it interesting. For adults, a little sriracha and/or sambal oelek (chili garlic paste) adds some good heat. And the leftovers are awesome for lunch 🙂
- ¼ cup chicken stock
- 2 Tbsp. black vinegar
- 2 Tbsp. dark soy sauce
- 1 tsp. tomato paste
- 1 tsp. cornstarch
- ½ tsp. sugar
- 1 lb. green beans, trimmed
- 2 Tbsp. canola oil, divided
- 4 cloves garlic, minced
- ¼ cup minced celery
- 3 Tbsp. minced scallions
- 2 Tbsp. fresh ginger, minced
- 1 lb. ground pork
- In a bowl, whisk together the chicken stock, black vinegar, soy sauce, tomato paste, cornstarch and sugar. Set aside.
- Heat a wok over high heat. Add 1 tablespoon canola oil. When oil is very hot, add the green beans and stir fry until they begin to char and blister, about 5-7 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to the wok and heat until very hot. Add the garlic, celery, scallions, and ginger and stir fry for about 2 minutes. Add pork and cook until pork is opaque, about 3 minutes. Break up pork with a wooden spoon as it cooks.
- Add beans and sauce to the pan. Stir fry until sauce thickens and beans are heated through, about 2 minutes.
- Serve with steamed white rice and sriracha or chili garlic paste, if desired.