Umami Recipes
Umami Recipes

The Classics

Stir-Fried Green Beans With Pork and Chiles

4 servings


20 minutes

total time


2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed

1 pound ground pork

1 teaspoon kosher salt

1 lb 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

5 tablespoons rice-wine vinegar, plus more for serving

2 tbsp soy sauce, plus more to taste

1/2 teaspoon sugar

Cooked white rice or rice noodles, for serving

Sliced tomato, for serving (optional)


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.


Serving Size




Total Fat

27 g

Saturated Fat

9 g

Unsaturated Fat

15 g

Trans Fat

0 g




687 mg

Total Carbohydrate

21 g

Dietary Fiber

3 g

Total Sugars

5 g


24 g

4 servings


20 minutes

total time
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