Stir-Fried Green Beans With Pork and Chiles Recipe (2024)

In other recipes with ground pork, I have substituted ground turkey with good results.

Wow! This is good! Easy to make, too. I used one medium Serrano pepper and it provided that kind of reasonable heat that's pleasant and yummy. Next time though, I will double the vinegar, soy sauce and sugar and add a bit of cornstarch to make more of a silky sauce. This is a keeper!

Pork and green beans are a fabulous combo. I parboil the beans--I don't like them too crisp--and add them after stir frying the pork with lots of garlic and chiles, but the best part is the sauce: fish sauce, brown sugar and both paprika and smoked paprika. An Umami fest!

When I've made this with yard long beans, I marinate 1/2 lb. pork in 1 t. ea. soy sauce, Shaoxing wine, veg. oil and fish sauce. Marinate approx. 1 hr. in fridge. Double if using a whole lb.

For those looking for a short-cut, I make this with a spoonful of chili bean paste instead of chopping chilies (also my market doesn’t carry anything but jalapeños). It also seems to contribute to the caramelization of the pork.

I used ground chicken in place of the pork and added 8 ounces of finely chopped cremini mushrooms to give it a bit more moisture and flavor. I like to serve it over Quinoa or riced cauliflower to cut some carbs and add some fiber. It's now in heavy rotation in our house. Delicious and quick.

The title is misleading: it is really ground pork (one pound) with green beans (a half pound) and chiles. The green beans are not cooked long enough to bring out their essence in this recipe. The beauty of the Chinese original is the use of the meat as a savory garnish, one need not execute a classic version to preserve the relatively smaller proportion.

This is great. I see, by the adding in the notes of fish sauce, that people are conflating a Chinese dish, Sichuan dry-fried green beans, with a Thai dish, laarb, often served with long beans. Makes sense, since the Sichuan dish uses pork as a garnish, whereas this dish, like laarb, is pork-forward. But on its own terms, it's a great main dish for 4 four meat-eaters. The sliced tomato, not canonical in either dish, rounds it out nicely. I served with rice noodles, because I was tired of rice.

Having a problem here with cutting the beans into 1/2 inch lengths. That is pretty darn small. Surely it is a typo. 1 1/2 makes more sense. Or even two inch lengths. Anyone try it with 1/2 inch cuts?

Made it this time with Shiitakes—just as good as with the pork! Used 8 oz of the mushrooms but would use about 12 oz next time. Chopped to the size of Lima beans. Also added some Oyster Sauce. As usual with Melissa’s stir frys I added the sauce judiciously and found I didn’t need to use all of it. An outstanding vegan stir fry. (They’ll never know).

I agree to double the "sauce" ingredients.

delicious. I preferred using Mirin instead of sugar and added a touch of white pepper.

I used more garlic, chili, and salt. It was fabulous. I did need to cook the green beans for over 20 minutes to get them to the level of crisp tenderness that we like... similar to green beans in Chinese restaurants.

Definitely double the veg and sauce. Our pandemic subs were: beef for pork (had to be drained, then crisped), Szechuan peppercorn for coriander (tingle!), and one medium Serrano pepper with seeds (kinda spicy, but delicious). Don’t skip the tomato slices!

I have a version of this that my cook in Thailand would make as a late-night snack. In her version, (always served with western spaghetti) the soy sauce was replaced with fish sauce which adds a wonderful funk.

Followed the recipe, except for using a jalapeño instead of a Serrano pepper. Boring. Not bad, but not flavorful. Bummer.

Weirdly enough I had all the ingredients for this on hand - fresh green beans and ground pork that I had no idea what to do with! I will say I doubled the sauce on instinct so that there was a bit more to go over the rice. It was delicious! Just spicy enough.

I’ve cooked it with and without the ground pork and loved it both ways. I did add a bit of oyster sauce.

I subbed red chili flakes instead of Serrano peppers (because it’s all I had) and it had just enough heat that the kids would still enjoy it. Blanch the cut green beans in boiling water and shake off excess water before pan sautéing. Everyone enjoyed this quick dinner served with a side of sticky white rice. Would never good with a glug of fish sauce and more garlic and ginger..imo.

Have cooked this recipe several times and love it as an easy midweek dinner with leftovers for lunch. This time, I subbed in okra for the green beans and it was fantastic! I also serve with lettuce cups as a low carb option.

I misread the recipe and cut the beans into 2” lengths—good, and more like the photo. I didn’t have fresh chilies,so used a few whole dried ones. I agree a more precise description of them than “red chiles” would be helpful.

This has become one of our favorites. We literally eat it at least once every 2-3 weeks. Sometime we swap out veggies but the freshly ground coriander is key as is are the other ingredients. This recipe needs no adjustments. Make as written and enjoy!

Use 1 tsp red pepper flakesServe with two packets of TJ’s wheat noodles mixed in

I added a smidge of fish sauce, 6 ounces of sliced button mushrooms, and I subbed Gochujang paste for chilies. I would make this again.

Added Szechuan peppercorns instead of the red chili. Worked!

I made this tonight because we had an abundance of green beans. It was fantastic and my husband is having thirds. Per notes I added some crushed Szechuan peppercorns along with the coriander seeds. I added half an onion and some chopped red bell pepper because I had it. Easy and delicious!

This was a total success and a simple weeknight meal. Didn’t have access to decent green beans so substituted mushrooms and asparagus, worked beautifully. Also substituted Red Boat fish sauce for most of the salt. Beyond that followed recipe exactly with other seasonings. Two of us ate more than half because it was too good to stop.

So good and easy! Instead of green beans used about 8 mushrooms and one bunch asparagus. Substituted fish sauce for some of the salt. Not quite four servings because SO good.

Excellent! Thanks to helpful commenters, I doubled the liquid sauce ingredients for step #3, used mirin in place of sugar, 2 tsp. szechuan pepper instead of coriander and 1 lb. of beans. Thanks as always, Melissa!

Instead of ground pork, I used leftover (cooked) pork tenderloin and cut it into thin strips. I threw it in the hot oil and followed the rest of the recipe as written. Delicious!