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Stir-Fried Pork and Green Beans

Stir-Fried Pork and Green Beans

By Courtney HillOctober 17, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This quick and easy stir-fry hits all the right notes, with savoriness from fish sauce and garlic, sweetness from a little sugar and spicy heat from pepper flakes. Thin slices of ultra-tender pork contrast the crisp snap of green beans. Serve with steamed rice and, if you like, additional fish sauce at the table.

Tip

Don’t stir the beans and pork too often. Stirring just once or twice during cooking allows them to char and develop flavor. Also, don't forget to stir the sauce mixture just before adding it to the skillet, as the cornstarch settles to the bottom upon standing.

Ingredients
  • 2

    tablespoons fish sauce

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon cornstarch

  • 2

    teaspoons white sugar

  • ½

    teaspoon red pepper flakes

  • 2

    tablespoons peanut oil, divided

  • 8

    ounces green beans, cut on the diagonal into 2-inch pieces

  • 1¼

    pounds pork tenderloin, trimmed of silver skin, halved lengthwise and cut into ¼-inch slices

  • 5

    medium garlic cloves, minced

  • ¼

    cup lightly packed cilantro, chopped

Step 1

In a small bowl, whisk together the fish sauce, vinegar, cornstarch, sugar, pepper flakes and ¼ cup water. Set aside.

Step 2

In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Swirl to coat the pan, then add the beans. Cook, stirring once or twice, until charred, 3 to 4 minutes. Transfer to a bowl and set aside.

Step 3

In the same pan over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Swirl to coat the pan, then add the pork in an even layer. Cook, stirring once or twice, until lightly browned, about 4 minutes. Return the beans to the pan, add the garlic and cook, stirring, until fragrant, about 30 seconds.

Step 4

Whisk the fish sauce mixture to recombine, then add to the pan and reduce to medium. Cook, scraping up any browned bits, until the sauce thickens slightly and clings to the meat, 30 to 60 seconds. Off heat, stir in the cilantro.

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