Spicy Green Beans and Pork, Asian Style

Spicy Green Beans and Pork, Asian Style

Aspiring Chef Rita 34

"My favorite side dish to order in Chinese restaurants. A chef gave me the ingredients and the tip of blistering the green beans. After some trial and error, I came up with this. My family and friends now demand that it be on the menu for gatherings - even if it doesn't go with the course! Can be made in advance. The amount of heat is determined by the amount of chili garlic sauce used."


35 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
  2. Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
  3. Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.


  • Cook's Note
  • It is important to use an Asian/Chinese Style chili garlic sauce in this recipe (found in almost all Chinese/International sections of stores, or buy from web sites). Fresh garlic, ginger and onions are also key to an authentic taste.
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • profile image

Your rating



  1. 17 Ratings


I grabbed this recipe a few months ago and make it at least once or twice a month. I was looking for something close to what is served at the wonderful Chinese restaurant my husband and I have b...

This is a GREAT dish! I adjusted a few ingredients to my taste. I used 6 cloves of garlic I minced(not minced from a jar, ever), 4 green onions, an additional tsp. fresh ginger, and a 1/2 tsp ...

This has been sitting in my box for a long time. This is a very good and easy to make recipe. Next time I'm going to up the spices just a bit and maybe add some hoisen sauce. I will make this...

Even though this wasn't exactly the recipe I wanted, it was excellent! Frying the beans in oil first made them crunchy and juicy. My husband and 14 year-old son loved it!I made this as a side di...

This is amazing. Restaurant quality. (I doubled the amount of pork though, and used a full pound.)

Delicious and pretty easy. Make sure you use fresh green beans, I tried thawed frozen ones and they didn't get crisp. Great spicy asian flavor.

It is pretty easy to make but all I taste is the spiciness, next time will have to use less chili sauce and up the other flavors.

Great recipe, for added asian flavor try a tsp. or two of sesame oil added to your veg. oil. Fast and easy, and delicious. Always a hit with my family. Peeled diced eggplant can be substituted...

We loved it! Very fragrant and flavorful. The only thing we didn't do is fry the beans, instead, we blanched them. I had to adjust the hear level because of our daughter. Also, we found it a ...