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Stir-Fried Green Beans with Pork and Oyster Sauce

Stir-Fried Green Beans with Pork and Oyster Sauce

By Diane UngerOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

A combination of steaming and stir-frying yields tender-crisp green beans. You'll need a nonstick skillet with a tight-fitting lid for this recipe; the lid traps the steam that cooks the beans. Serve as a side dish or light main course with steamed jasmine rice.

Tip

Don't forget to thoroughly dry the green beans before adding them to the skillet. Wicking away excess moisture helps them brown in the hot oil and also reduces splatter. Also, don't stir the beans for the first 3 minutes after adding them to the skillet. This allows them to brown and develop flavor.

Ingredients
  • ¼

    cup dry sherry

  • ¼

    cup oyster sauce

  • 2

    teaspoons lightly packed brown sugar

  • 2

    teaspoons Asian chili-garlic sauce

  • 3

    tablespoons peanut oil, divided

  • 1

    pound green beans, trimmed, thoroughly dried

  • 4

    ounces ground pork

  • 4

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 1

    bunch scallions, white parts minced, green parts cut into 1-inch pieces, reserved separately

  • 1

    tablespoon sesame seeds, toasted (optional)

Step 1

In a small bowl, stir together the sherry, oyster sauce, sugar, chili-garlic sauce and 2 tablespoons water; set aside. In a nonstick 12-inch skillet over medium-high,heat 2 tablespoons of oil until barely smoking.

Add the green beans in an even layer and cook without stirring until they begin to brown, about 3 minutes. Stir, then add ¼ cup water and immediately cover the pan.

Cook until the beans are bright green and crisp-tender, 2 to 3 minutes. Transfer to a medium bowl, along with any water remaining in the pan.

Step 2

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring to break it up, until no longer pink, 3 to 5 minutes.

Add the garlic, ginger and scallion whites, then cook, stirring, until fragrant, about 30 seconds. Pour in the sherry mixture and cook, stirring, until the mixture is thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes.

Step 3

Return the beans to the pan and cook, stirring to coat, until heated through, about 1 minute. Stir in the scallion greens. Transfer to a serving dish and sprinkle with the sesame seeds, if using.