Green Beans & Pork Stir-Fry (Savory, Quick & Budget-Friendly) – Weeknight Favorite

If you want a fast, flavorful dinner that doesn’t drain your wallet, this green beans and pork stir-fry is a winner. It’s savory, a little garlicky, and full of fresh crunch from the beans. The sauce clings to the pork in the best way, with just enough sweetness and heat to keep things interesting.

Everything cooks in one pan and lands on the table in under 30 minutes. Serve it with rice or noodles and you’ve got a complete, satisfying meal.

What Makes This Recipe So Good

• Quick weeknight timing: From prep to plate in about 25–30 minutes.
• Big flavor, simple ingredients: Pantry staples like soy sauce, garlic, and a touch of vinegar do the heavy lifting.
• Balanced texture: Tender pork, crisp-tender green beans, and a glossy, savory sauce.
• Budget-friendly: Uses affordable cuts of pork and a big batch of green beans.
• Flexible heat: Adjust the chili to keep it mild or make it spicy.
• Great for meal prep: Reheats well and pairs with rice, quinoa, or noodles.

Shopping List

• Pork: 1 lb (450 g) pork shoulder, pork loin, or pork tenderloin, thinly sliced
• Green beans: 1 lb (450 g), trimmed and halved
• Onion: 1 small yellow or red onion, thinly sliced (optional but recommended)
• Garlic: 3–4 cloves, minced
• Ginger: 1-inch piece, peeled and minced
• Soy sauce: 3 tablespoons (use low-sodium if preferred)
• Oyster sauce: 1 tablespoon (adds depth and gloss)
• Rice vinegar: 1 tablespoon (or apple cider vinegar)
• Brown sugar or honey: 1 teaspoon
• Cornstarch: 1 teaspoon (for sauce thickening)
• Sesame oil: 1 teaspoon (for finishing)
• Neutral oil: 2 tablespoons (canola, peanut, or vegetable oil)
• Crushed red pepper flakes or fresh chili: to taste
• Black pepper: a few grinds
• Water or chicken broth: 1/3 cup (80 ml) for the sauce
• Optional garnishes: sliced scallions, sesame seeds, lime wedges
• For serving: steamed rice or noodles

How to Make It

1. Slice the pork thinly. Cut across the grain into thin strips, about 1/4 inch thick. This helps the meat stay tender and cook fast.
2. Make a quick sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water or broth.

   Set aside.

3. Prep the aromatics and beans. Trim the green beans and halve them. Mince the garlic and ginger. Slice the onion if using.
4. Blister the green beans. Heat 1 tablespoon oil in a large skillet or wok over medium-high until shimmering.

   Add green beans and a pinch of salt. Stir-fry 3–5 minutes until bright green with some charred spots and crisp-tender. Transfer to a plate.

5. Stir-fry the pork. Add the remaining oil to the pan.

   Increase heat to high. Add pork in a single layer. Sprinkle with black pepper.

   Let it sear 1–2 minutes, then stir-fry until just cooked through, about 2–3 minutes more. Avoid overcrowding; work in batches if needed.

6. Add aromatics. Push pork to the edges. Add onion (if using) to the center and cook 1 minute.

   Add garlic, ginger, and chili. Stir 30–45 seconds until fragrant, not burnt.

7. Return beans and glaze. Add the green beans back. Give the sauce a stir (cornstarch settles), then pour it in.

   Toss everything for 1–2 minutes until the sauce thickens and coats the pork and beans.

8. Finish and taste. Drizzle sesame oil. Taste and adjust with more soy for salt, vinegar for brightness, or sugar for balance.
9. Serve hot. Top with scallions or sesame seeds. Spoon over steamed rice or toss with noodles.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe bag or container for up to 2 months.

  Thaw overnight in the fridge for best texture.

• Reheat: Warm in a hot skillet with a splash of water to loosen the sauce, or microwave in short bursts, stirring between each.

Benefits of This Recipe

• Protein and fiber: Pork provides protein and iron; green beans add fiber and vitamins A, C, and K.
• One-pan cleanup: Minimal dishes and quick cooking make weeknights easier.
• Budget smart: Uses everyday ingredients and inexpensive cuts of pork like shoulder or loin.
• Customizable nutrition: Go lighter on oil, leaner on pork, or add more veggies to suit your goals.
• Versatile pairing: Works with rice, cauliflower rice, or noodles depending on your preferences.

Pitfalls to Watch Out For

• Overcrowding the pan: Too much pork at once steams instead of sears. Cook in batches for browned, tender meat.
• Overcooking the beans: They should be crisp-tender. If they soften too much, the dish loses crunch.
• Burning garlic: Add it after the pork is mostly cooked and keep it moving to prevent bitterness.
• Skipping sauce stir: Cornstarch sinks.

  Stir again right before pouring so the sauce thickens properly.

• Underseasoning: Taste at the end. A small splash of soy or vinegar can wake up the whole dish.

Recipe Variations

• Extra veggie: Add bell peppers, mushrooms, or broccoli. Stir-fry hard veggies first, soft ones later.
• Spicy version: Add chili-garlic sauce, sambal, or a fresh sliced red chili.

  A pinch of white pepper adds warmth.

• Gingery twist: Increase ginger to 2 inches and finish with a squeeze of lime.
• Lean and light: Use pork tenderloin and reduce oil to 1 tablespoon total.
• Gluten-free: Use tamari or a certified gluten-free soy sauce and check your oyster sauce or use a GF alternative.
• No oyster sauce: Sub 1 teaspoon fish sauce plus an extra 1/2 teaspoon sugar, or just add more soy and a touch more sugar.
• Noodle bowl: Toss the stir-fry with cooked rice noodles or udon and an extra splash of soy and sesame oil.

FAQ

What cut of pork works best?

Thinly sliced pork shoulder gives you great flavor and stays juicy. Pork loin or tenderloin also works and cooks quickly, but take care not to overcook.

Do I need a wok?

A wok is nice but not required. A large, heavy skillet does the job.

The key is high heat and not crowding the pan.

How do I keep the beans crisp?

Cook them hot and fast until just tender with a bit of char. Pull them out before cooking the pork, then add them back at the end.

Can I make it without sugar?

Yes. The sugar balances the salt and acid, but you can skip it or use a tiny splash of orange juice or mirin for mild sweetness.

How spicy is this?

It’s as mild or hot as you make it.

Start with a pinch of red pepper flakes and build from there.

What can I use instead of oyster sauce?

Use fish sauce plus a bit of sugar, or double the soy sauce and add a touch more vinegar and sugar for balance.

Can I use frozen green beans?

You can, but thaw and pat them dry first. They won’t char as well as fresh, but they’ll still taste good.

How do I slice pork thinly?

Partially freeze the pork for 20–30 minutes to firm it up, then slice across the grain with a sharp knife into thin strips.

Wrapping Up

This green beans and pork stir-fry is the kind of recipe that makes weeknights easier. It’s fast, satisfying, and full of bold, savory flavor without a long ingredient list.

Keep the heat high, the slices thin, and the beans crisp, and you’ll have a reliable go-to that works with whatever’s in your pantry. Serve it hot over rice, and enjoy a hearty, budget-friendly dinner any night of the week.