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Dinner recipe · from the recipe book

Dry-Fried Green Beans with Ground Pork

Blistered, tender-crisp green beans tossed with savory, garlicky ground pork and a hint of chili, spooned over fluffy rice.

Dry-Fried Green Beans with Ground Pork

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 4½ cups cut450 gGreen beanstrimmed and cut into 2-inch pieces
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingerminced
  • 2 medium30 gGreen onionssliced
  • 2 tbsp30 gLow-sodium soy sauce
  • 2¾ tsp15 gHoisin sauce
  • ½ tsp1 gCrushed red pepper
  • 1 tbsp14 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1½ cups360 gWater

Steps

  1. Bring the rice and water to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off the heat 5 minutes, then fluff.
  2. Meanwhile, heat the canola oil in a large skillet over high heat. Add the green beans and cook, stirring occasionally, until blistered and tender-crisp, 6 to 7 minutes. Transfer to a plate.
  3. In the same skillet, cook the ground pork over medium-high heat, breaking it up, until browned and cooked to 160°F (71°C), about 6 minutes.
  4. Add the mushrooms, garlic, ginger and red pepper flakes and stir-fry until the mushrooms release their moisture and the garlic is fragrant, about 3 minutes.
  5. Stir in the soy sauce and hoisin, return the green beans, and toss over high heat for 1 minute until glossy.
  6. Turn off the heat, drizzle with the sesame oil, scatter the green onion over, and serve with the rice.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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