Chinese Stir Fry Green Beans with Pork, Ginger and Chiles
The key to getting that beautiful blistered texture on these stir fry green beans (and any wok-fired dish, for that matter) is to get the pan smoking hot, and not “crowd” it by adding too much food at once. The stir fry green beans make for a delicious veg-packed main course over rice.
Total Time
20min
4.0
1 Rating
Author: Feed Me Phoebe
Servings:
1
Ingredients
•
1/4
cup
Coconut Oil
or Canola Oil
•
4
cups
Green Beans
•
4
oz
Ground Pork
•
2
Tbsp
Fresh Ginger
, minced, peeled
•
1
Red Chili Pepper
, de-stemmed, minced
or Green Chili
•
1/2
Tbsp
Soy Sauce
or Gluten Free Tamari
•
2
Tbsp
Chicken Stock
or White Wine
•
to taste
Kosher Salt
•
to taste
Eggs
, fried
•
to taste
Ground Black Pepper
•
to taste
Brown Rice
, cooked
Cooking Instructions
1.
In the largest skillet you have (at least 12 inches in diameter), over high heat warm 2 tablespoons of the Coconut Oil (1/4 cup). Let it get nice and hot.
2.
Add the tipped, tailed, and halved Green Beans (4 cups) and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set them aside.
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