Chinese Pork And Green Beans
A flavorful Chinese-style pork and green bean stir-fry featuring tender pork, crisp vegetables, and savory soy sauce, perfect for a quick, satisfying meal.
Ingredients
- 4 Tbsp. vegetable oil ⓘ
- 2 lb. boneless pork, cut in 1/2-inch cubes
- 1 c. sliced onion ⓘ
- 1 clove garlic, minced ⓘ
- 1 (5 oz.) can water chestnuts, drained and sliced ⓘ
- 1 (13 3/4 oz.) can chicken broth ⓘ
- 1/2 lb. fresh green beans, washed and cut in 1/4-inch slices ⓘ
- 1/2 c. thinly sliced celery ⓘ
- 1 (2 oz.) can sliced mushrooms ⓘ
- 1 Tbsp. cornstarch ⓘ
- 2 Tbsp. soy sauce ⓘ
- 3/4 tsp. salt ⓘ
Instructions
- Heat vegetable oil in a large skillet over high heat and sauté the pork for 15 minutes.
- Add sliced onion, minced garlic, and sliced water chestnuts; cook for 3 minutes, stirring constantly.
- Pour in 1 cup of chicken broth and bring to a boil.
- Stir in green beans, sliced celery, and sliced mushrooms.
- Cook for 1 minute, then cover and simmer until vegetables are tender.
- In a small bowl, combine cornstarch, soy sauce, salt, and remaining chicken broth.
- Pour the mixture into the skillet and cook, stirring, until thickened.
- Serve hot with rice.
Tips & Substitutions
For a deeper flavor, consider marinating the pork in soy sauce and garlic for 30 minutes before cooking. If you don't have fresh green beans, frozen can be used as a substitute, but adjust cooking time accordingly. To add some heat, toss in red pepper flakes or sliced fresh chilies while sautéing the vegetables. This dish also pairs well with steamed rice or noodles for a complete meal.
Serving Suggestions
Serve the Chinese Pork and Green Beans over fluffy jasmine or basmati rice for a satisfying meal. This dish is also delicious with a side of steamed broccoli or a fresh cucumber salad for a pop of color and crunch. For an extra touch, garnish with chopped green onions or sesame seeds before serving. This dish pairs beautifully with Chicken Chenault for a delightful dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave it in a covered dish, stirring occasionally, until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Pork And Green Beans contains roughly 429 calories, with 9g protein, 70g carbohydrates, and 14g fat. It is an excellent source of vitamin D (47% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1802mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Yes, you can substitute the pork with chicken or beef. Just ensure to adjust the cooking time accordingly; chicken typically cooks faster, while beef may require a few extra minutes for tenderness. For a vegetarian option, tofu or tempeh can be used, though the cooking times will vary.
What can I do if the sauce is too thick?
If the sauce becomes too thick, simply add a little more chicken broth or water to achieve your desired consistency. Stir well while adding the liquid to ensure it incorporates smoothly. If you prefer a thinner sauce, you can add more liquid before thickening with cornstarch.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance, storing it in the fridge after cooking. Just reheat gently before serving. However, be cautious with the green beans, as they may lose some crunch. If you prefer, you can cook the green beans separately just before serving to maintain their texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).