Pork and Green Bean Stir-Fry with Garlic

Steps

1. 1

   Heat the skillet

   • Place a 12-inch (30 cm) skillet or wok over medium-high heat for 1 minute until the pan is hot.
   • Add 1.5 tbsp (22 ml) vegetable oil and swirl to coat the bottom evenly.
   • Heat for another 30 seconds until the oil shimmers and just begins to smoke slightly.

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   Ready when: Oil shimmers and moves freely across the pan

   Tip: A hot pan is essential for proper browning—if the oil doesn't shimmer, wait a few more seconds. A cold pan will steam the pork instead of browning it.

2. 2

   Brown the pork

   • Add 1 lb (450 g) ground pork to the hot oil and spread it across the bottom of the pan.
   • Let it sit undisturbed for 1 minute to develop color on the bottom, then break it up with a wooden spoon into small, bite-sized pieces.
   • Stir frequently for another 2–3 minutes, stirring every 15–20 seconds, until the pork is fully cooked through and light golden brown with no pink remaining.
   • The internal temperature should reach 160°F (71°C).

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   Ready when: Pork is cooked through with no pink remaining, light golden-brown edges, internal temperature 160°F (71°C)

   Tip: Don't stir constantly at first—let the meat sear for a moment so it browns instead of steaming. Break into small pieces so every piece has contact with the hot pan.

3. 3

   Bloom the garlic

   • Push the cooked pork to the side of the pan, creating a clear space.
   • Add 6 minced garlic cloves to the empty side directly on the hot surface.
   • Cook undisturbed for 15 seconds, then stir for another 15 seconds until the garlic is fragrant and just beginning to turn golden.
   • Do not let it burn—garlic cooks very quickly and bitter garlic will ruin the dish.

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   Ready when: Garlic is fragrant and light golden, releasing an aromatic smell

   Tip: Mince the garlic finely so it cooks evenly in just 30 seconds. If your heat is too high or you're using large chunks, the garlic will scorch and become bitter.

4. 4

   Cook the green beans

   • Add 12 oz (340 g) green beans cut into ½-inch (1.3 cm) pieces to the pan and stir everything together until the beans are well coated with oil and mixed with the pork and garlic.
   • Cook over medium-high heat, stirring occasionally (every 30 seconds or so), for 2–3 minutes until the beans turn bright green and are just tender but still crisp when bitten.
   • The beans should retain a slight snap and not be soft.

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   Ready when: Beans are bright green, tender-crisp, and no longer have a raw smell

   Tip: Don't overcook the beans—they continue to soften slightly even after you add the sauce. Remove from heat while they still have a little firmness so they don't become mushy.

5. 5

   Season and serve

   • Remove the pan from heat.
   • Pour 3 tbsp (45 ml) soy sauce over the pork and beans, and sprinkle ¼ tsp (0.5 g) white pepper evenly over the top.
   • If using, add ½ tsp (2.5 ml) fish sauce for deeper umami and ½ tsp (2.5 ml) sesame oil for aroma.
   • Stir well for 30 seconds until all ingredients are evenly coated and the seasoning is distributed.
   • Taste and adjust seasoning if needed.
   • Serve immediately over rice.

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   Ready when: All ingredients are coated evenly, flavors are blended and warm

   Tip: Removing the pan from heat before adding soy sauce prevents the sauce from reducing too quickly or the beans from becoming overcooked. Stir quickly to coat everything evenly.