Pork & Two Bean Stir Fry

Clock Icon 25 minutes |
Servings: 4 |
Prep: 10 minutes |
Cook: 15 minutes

Ingredients

Stir Fry

  • 1 lb (450g) ground pork
  • 1 1/2 cups green beans, cut to 1-inch 
  • 1 Tbsp canola oil
  • 3 cloves garlic, minced
  • 2 Tbsp ginger, grated
  • 1 can (19 oz) red kidney beans, drained and rinsed
  • 1 red bell pepper, cut to 1/2-inch pieces 
  • 1 Tbsp sesame seeds (garnish)
  • 1 Tbsp chopped green onions (garnish)

Sauce

  • ¼ cup soy sauce
  • 1 Tbsp cornstarch
  • 1 Tbsp brown sugar
  • 1/2 cup soup stock
  • 1 Tbsp hoisin sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • ½ tsp hot pepper flakes
  • Cooked rice, for serving



Method

  1. Heat large skillet or wok over medium-high heat. Add ground pork. Break apart and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
  2. Add frozen green beans and cook for 3-5 minutes until starting to blister.
  3. Add canola oil and minced garlic and ginger and stir-fry for another 1-2 minutes until fragrant.
  4. Stir in drained beans, sweet peppers and cooked pork. Stir to combine well and heat through. 
  5. In small bowl, whisk together soy sauce and cornstarch until dissolved. Add brown sugar, beef stock, hoisin sauce, rice vinegar, sesame oil, hot pepper flakes.
  6. Pour sauce over pork and beans, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
  7. Taste and adjusting seasoning as needed.
  8. Serve the pork and bean stir fry hot over cooked rice.

Tips

Substitutions:

Hoisin Sauce: Replace the salty/sweet/tangy flavour of hoisin sauce by using more soy sauce and sugar or use a sweet and sour sauce. 

Rice Vinegar: Use lemon or lime juice.

Similar recipes