Pork & Green Bean Stir Fry

Plate containing Chinese pork and green beans

This recipe serves 2.

As we get older we seem to be leaning more and more towards homemade Chinese food. I think that it's the layered flavour combinations in Chinese food that make all the difference. Plus, overall Chinese food is easy to make.

This pork and green bean stir fry is the first time we have used black bean garlic sauce. I would describe the flavour, but I can't, but it did seem to add to the overall recipe, We will definitely be using it again.

As a note, having quality green beans makes a big difference in this recipe. If the green beans don't look very good when you are out shopping I would wait for another opportunity to make this meal.

Loraine and I aren't really into hot (spicy) foods. If you are, increase the amount of ginger and chili sauce.

The pork and green beans could be served over noodles or rice, we didn't as we thought there was more than enough food with the basic meal.



  1. Place the sliced pork in a bowl. Sprinkle with 1/2 tsp salt, 1/4 tsp white pepper, 1 tsp sesame seed oil. Add the egg white and mix thoroughly. Add the corn starch and mix thoroughly. Add 2 tsp of peanut oil and mix thoroughly. Reserve.
  2. Cut the tips off the green beans.
  3. In a pot of boiling water add 1 tsp salt and 1 tsp peanut oil. Add the green beans and cook for 5 minutes. Drain the green beans, cool with cold water, drain and reserve.
  4. Add 2 tbsp of peanut oil to a wok. Once the oil is hot add the minced garlic, ginger and onions. Stir fry for 1 minute. Add the cooking sherry, 1 tbsp sesame seed oil, 1/4 tsp white pepper, black bean sauce, chili sauce, vinegar, and oyster sauce. Stir fry for 1 minute.
  5. Move the mixture to one side of the wok and add the sliced pork. Stir fry the sliced pork for 3 minutes on each side. Mix everything that is in the wok together and add the sugar and soy sauce. Stir fry everything together for 2 minutes.
  6. Serve.

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