Chinese Green Beans With Pork Stir-Fry | Easy Garlic Recipe!

Imagine a platter of glossy, emerald-green beans strewn with strips of caramelized pork, the surface shimmering with a savory glaze. As the hot wok breathes steam into the kitchen, an intoxicating scent of garlic, soy, and toasted sesame oil unfurls—warm, slightly sweet, and deeply comforting. Each bite offers a contrast: the crisp snap of a perfectly blistered green bean, the tender chew of pork that has been seared at high heat, and the lingering umami that ties them together. Making Chinese Green Beans With Pork is as much about rhythm and intuition as it is about ingredients; the sounds of the oil hitting the wok, the quick toss of vegetables, and the bright pop of scallions all become part of the story. This dish feels like a friendly kitchen companion—unfussy, vibrant, and deeply satisfying.

Why You’ll Love This Chinese Green Beans With Pork:

There are many reasons this dish becomes a weeknight favorite and a weekend showstopper. Visually, it’s striking: the intense green of the beans contrasted with the caramel hues of the pork and the flecks of red chili or scallion. Texturally, the recipe achieves a beautiful balance between crispness and tenderness—blistered beans that still snap and pork that is juicy, not dry. Flavor-wise, the combination of soy, oyster sauce (or a substitute), garlic, and a touch of sugar creates a harmonious sweet-savory profile, with an optional chili kick for heat lovers. It’s also versatile; pair it with steamed rice, tuck it into noodles, or serve it as part of a larger family-style meal. Best of all, it’s approachable: the techniques are simple—blanch, sear, toss—and the results are reliably delicious, even for cooks who are new to stir-fry.

Ingredients for This Chinese Green Beans With Pork:

Step-by-Step Instructions for Chinese Green Beans With Pork:

1. Prepare the pork: Slice the pork thinly across the grain into 1/8–1/4-inch slices. Place in a bowl and add 1 tbsp light soy sauce, 1 tbsp sake (or Shaoxing), 1 tsp cornstarch, and a pinch of black pepper. Toss to coat and let it marinate for at least 10 minutes while you prep the vegetables. You’ll notice the pork develop a glossy sheen—that’s the cornstarch beginning to work.
2. Trim and blanch the green beans: Trim the bean ends and rinse. Bring a pot of salted water to a boil and blanch the beans for 1–2 minutes until they turn bright green and begin to soften. Immediately plunge them into an ice bath or rinse under cold water to halt cooking and preserve crispness. Pat dry thoroughly—moisture will make oil splatter during frying.
3. Mix the sauce: In a small bowl combine 1 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 2–3 tbsp water or stock. Whisk into a smooth slurry and set aside. This will become a glossy coating for both beans and pork.
4. Heat the wok: Place a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable or peanut oil and swirl to coat. You want the surface to shimmer but not smoke excessively. A properly heated wok is critical for that quick sear and smoky flavor.
5. Sear the pork: Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Let it sit for 20–30 seconds to develop a sear, then toss and stir until just cooked through—about 1–2 minutes for thin slices. Transfer the pork to a plate and reserve. It should be lightly caramelized on the edges but still tender inside.
6. Stir-fry aromatics: Return the wok to the heat and add another splash of oil if needed. Add the minced garlic, ginger, and the white part of the scallions. Stir constantly for 20–30 seconds until fragrant and golden, inhaling the warm, spicy perfume.
7. Char the green beans: Add the drained green beans to the wok and stir-fry on high heat. Press them against the side of the wok with the spatula to create blistered spots; this adds smoky depth. Cook for about 3–4 minutes until they are blistered in places and tender-crisp.
8. Combine pork and sauce: Return the pork to the wok. Pour the sauce slurry over the pork and beans and toss vigorously for 30–60 seconds until the sauce thickens and evenly coats everything. You should see a glossy sheen forming and hear the sauce bubble gently.
9. Finish and season: Stir in 1 tsp sesame oil and adjust seasoning—add a pinch of salt or a dash more soy if needed. Add sliced red chili or chili flakes if you like heat. Toss in the green parts of the scallions at the end to preserve their freshness.
10. Serve immediately: Transfer to a warm serving dish. The beans should be bright and glossy; the pork should glisten with sauce. Garnish with additional scallions or a sprinkle of toasted sesame seeds if desired. Serve with steamed rice or noodles and enjoy.

How Long to Cook:

Timing is concise in this recipe because high heat and quick movements preserve texture and flavor. Prep time (slicing pork, trimming beans, making sauce) typically takes 15–20 minutes. Cook time is short: blanching beans 1–2 minutes, searing pork 1–2 minutes per batch, and stir-frying beans and combining with sauce another 5–6 minutes. Overall active cooking time is about 8–12 minutes in the wok; total from start to table is around 30–40 minutes.

Temperature guidance: use high heat on the stovetop for searing and stir-frying—between medium-high to high depending on your equipment. If using a thermometer, pork slices should reach an internal temperature of 145°F (63°C), per USDA guidelines, but thin strips cooked in a hot wok will often be judged by appearance—no translucent pink and juices running clear. The beans should be blistered with some charred spots but still snap when you bite into them.

Tips for Perfect Results:

• Dry the beans thoroughly after blanching to reduce oil splatter and ensure even charring.
• Use a very hot wok or skillet to get that quick sear and smoky ‘wok hei’ flavor; a cast-iron pan can work well if you don’t have a wok.
• Don’t overcrowd the pan when searing pork—work in batches so each slice browns instead of stews.
• Marinate pork briefly with cornstarch and soy to create a protective velvet that locks in juices and improves texture.
• Adjust sauce thickness by adding water a tablespoon at a time until you reach a glossy coat that clings to the ingredients.
• Finish with sesame oil off the heat to preserve its nutty aroma—too much heat will dissipate the scent quickly.
• Taste as you go and dial up soy, sugar, or acid depending on your preference—balance is the goal.

Options for Substitutions:

• Protein swaps: Substitute pork with thinly sliced chicken breast, flank steak, or firm tofu for a vegetarian option. Adjust cooking times—chicken and beef may need slightly longer, tofu requires gentle handling to avoid breaking.
• Sauce swaps: If you don’t have oyster sauce, use hoisin with a splash of soy for sweetness, or add a teaspoon of miso paste for umami depth.
• Alcohol alternatives: If you prefer to avoid alcohol, use an extra tablespoon of low-sodium chicken stock and a splash of rice vinegar to brighten flavors.
• Thickener alternatives: Arrowroot can replace cornstarch in a 1:1 ratio for a clearer glaze; reduce heat slightly as arrowroot thickens quickly.
• Oil options: Use avocado oil for high-heat stability or grapeseed oil for a neutral flavor. For nuttier character, add a small amount of toasted sesame oil at the end.
• Heat level: Swap fresh chiles for a teaspoon of chili garlic sauce or a pinch of Szechuan peppercorns for a numbing spice experience.

Watch Out for These Mistakes:

• Overcooking the beans: Boiling or frying too long will make them limp and dull in color—aim for bright, blistered, and crisp-tender.
• Overcrowding the pan: Crowding reduces temperature and causes steaming rather than searing; work in batches to maintain high heat.
• Undercooked or dry pork: Thin slices cook quickly—remove them from the wok as soon as they’re opaque and slightly caramelized to keep them juicy.
• Too-thick sauce: Adding too much cornstarch will create a gummy sauce; mix slurry gradually and cook briefly until shiny and clingy.
• Adding sesame oil too early: Sesame oil loses aroma if overheated—add it at the end for the best flavor.

Estimated Nutrition (per serving, serves 4):

These values are approximate and will vary with specific ingredients and portion sizes.

• Calories: 280–340 kcal
• Protein: 22–26 g
• Carbohydrates: 12–16 g
• Fat: 14–18 g
• Fiber: 3–4 g
• Sodium: 550–800 mg (dependent on soy and sauces)

Frequently Asked Questions

Can I make this dish ahead of time and reheat it?

Yes, you can prepare the components ahead: blanch the beans and cook the pork, then store separately in the refrigerator for up to 2 days. Reheat quickly in a hot wok with a splash of water or stock to revive the sauce and avoid overcooking the beans. For best texture, reheat only once and serve immediately.

What is the best cut of pork for this recipe?

Pork shoulder (butt) or pork loin sliced thinly across the grain works well. Pork shoulder has a touch more marbling and flavor; loin is leaner and tender. The key is thin slicing and a short, hot sear to keep the meat juicy.

How can I make this dish spicier or milder?

To increase heat, add sliced fresh chiles, chili garlic sauce, or crushed red pepper flakes during the aromatics stage. To tone it down, omit chiles and reduce the amount of any chili sauce—balance heat with a little additional sugar or acidity if needed.

Is there a vegetarian version that still feels satisfying?

Yes—use firm tofu (pressed and pan-seared) or tempeh in place of pork. Marinate the tofu briefly and sear until golden to develop texture. Add mushrooms like shiitake for an extra meaty mouthfeel and use vegetarian oyster sauce or a blend of soy and mushroom sauce for umami.

Conclusion

Chinese Green Beans With Pork is a dish that rewards attention with vibrant color, bold aromas, and a satisfying interplay of textures. It invites you into a rhythm of quick movements and sensory delight: the sizzle of pork meeting hot oil, the bright green snap of beans, and the fragrant finish of garlic and sesame. Whether you are cooking for yourself or sharing with loved ones, this recipe offers both comfort and excitement—an elegant, approachable expression of home-style Chinese cooking. Take your time with the details, trust the heat of the wok, and let this simple yet evocative dish become a regular source of joy at your table.