Pork and Green Bean Stir-Fry With Peanuts

READY IN: 31mins
Bergy
Recipe by Kittencal@recipezazz

This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.

Top Review by muyfeliz

This was just OK for me. I made it with chicken because I didn't have pork on hand and maybe that was the problem. It just wasn't that flavorful. If I make it again I would use twice as much of the flavoring agents and maybe put in some fish sauce as well. Maybe Chinese food really needs MSG??? (I'm not going there)

Ingredients Nutrition

Directions

  1. In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
  2. In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
  3. In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
  4. Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
  5. Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
  6. Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
  7. Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
  8. Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
  9. Add in peanuts; toss to combine.
  10. Season with salt and pepper if desired.
  11. Transfer to a bowl and sprinkle with chopped green onions.
  12. Sprinkle with more peanuts if desired and serve with rice.
  13. Delicious!

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