Best 3 Spicy Green Beans And Pork Asian Style Recipes

Tantalize your taste buds with a culinary journey to the Orient with our Spicy Green Beans and Pork Asian Style extravaganza! This delectable dish, a harmonious blend of bold flavors and vibrant colors, will transport you to the bustling streets of an Asian food market. The succulent pork, infused with aromatic spices, is stir-fried to perfection, while the vibrant green beans retain their crisp texture, adding a delightful crunch. Our recipe collection offers variations to suit every palate, from the fiery Szechuan-inspired rendition to the milder yet equally flavorful Cantonese version. Embark on this culinary adventure and discover the harmonious symphony of flavors that awaits!

Here are our top 3 tried and tested recipes!

SPICY SZECHUAN GREEN BEANS

Spicy Szechuan Green Beans image

I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Provided by Tasha

Categories Side Dish Vegetables Green Beans

Time 23m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound green beans, trimmed and cut into 1-inch pieces
¼ cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon white sugar
¼ teaspoon red pepper flakes

Steps:

Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g

CHINESE TAKE-OUT SPICY GREEN BEANS WITH PORK

Chinese Take-Out Spicy Green Beans With Pork image

Garlic, ginger, and chiles are the main flavors in this Chinese classic. Although this dish technically fills a portion of your daily allowance of vegetables, it doesn't taste like it. Serve this dish to the vegetable haters in your life. They might actually thank you for it. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb pork tenderloin, frozen for 30 minutes, then thinly shaved with your sharpest knife
3 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon szechuan peppercorns or 1/4 teaspoon fresh ground black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili-garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut oil or 1/4 cup vegetable oil
1 lb green beans, trimmed and snapped in half
3 garlic cloves, minced (1 tablespoon)
1 (1 inch) knob fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

Steps:

In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
heat a wok or large frying pan over medium-high heat and add the oil.
When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
To serve, sprinkle with sesame seeds.
Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.

Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.3, Cholesterol 75.4, Sodium 906.6, Carbohydrate 18.3, Fiber 5.6, Sugar 5.1, Protein 29.4

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Stir-Fried Green Beans With Pork and Chiles image

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Provided by Melissa Clark

Categories dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Steps:

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams

Tips:

Use fresh, tender green beans. Avoid beans that are limp or have blemishes.
Trim the green beans before cooking. Remove the tough ends and any strings.
Blanch the green beans before stir-frying. This will help them retain their color and crunch.
Use a hot wok or skillet for stir-frying. This will help the vegetables cook quickly and evenly.
Add the sauce to the stir-fry at the end of cooking. This will help prevent the sauce from burning.
Serve the stir-fry immediately. This is when it is at its best.

Conclusion:

This spicy green beans and pork stir-fry is a quick and easy weeknight meal that is packed with flavor. The green beans are crisp and tender, the pork is juicy and flavorful, and the sauce is spicy and tangy. This dish is sure to be a hit with your family and friends.