Pork Tenderloin and Green Bean Stir-Fry

Name: Pork Tenderloin and Green Bean Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (565 g) pork tenderloin, cut diagonally into ¼-inch (6 mm) thick slices; 1 lb (450 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, minced or finely grated; 3 tablespoon (45 ml) soy sauce; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (5 ml) dark sesame oil; 1 teaspoon (3 g) cornstarch; ¼ cup (60 ml) water; 2 tablespoon (30 ml) neutral vegetable oil (such as canola or peanut oil); ¼ teaspoon (1.3 ml) red pepper flakes (optional); to taste kosher salt; to taste freshly ground black pepper; 2 scallions (20 g) scallions (green onions), sliced thin (white and light green parts) (optional)

From the MyKitchenBank Kitchen

A quick, vibrant stir-fry with tender sliced pork and crisp-tender green beans in a ginger-garlic sauce. The pork cooks fast over high heat while the beans stay bright and full of flavor. Ready in 30 minutes from start to table, perfect for weeknight dinners.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (565 g) pork tenderloin, cut diagonally into ¼-inch (6 mm) thick slices
1 lb (450 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
4 cloves (20 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, minced or finely grated
3 tablespoon (45 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) dark sesame oil
1 teaspoon (3 g) cornstarch
¼ cup (60 ml) water
2 tablespoon (30 ml) neutral vegetable oil (such as canola or peanut oil)
¼ teaspoon (1.3 ml) red pepper flakes (optional)
to taste kosher salt
to taste freshly ground black pepper
2 scallions (20 g) scallions (green onions), sliced thin (white and light green parts) (optional)

Equipment (6)

Wok or 12-inch (30 cm) skillet
Cutting board
Chef's knife
Small bowl
Wooden spoon or silicone spatula
Measuring spoons and cups

Steps

Before you start

Pat the pork tenderloin dry with paper towels before slicing—this helps it brown better.
Prep all ingredients (slice pork, trim green beans, mince garlic and ginger) before you start cooking—stir-fries move fast.
Have a wok or large skillet (12-inch) ready and the heat set to medium-high before you begin.

1
Make the sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes (if using).
- Stir until the cornstarch fully dissolves.
- Set aside.
+ Show details− Hide details
Ready when: Sauce is smooth with no cornstarch lumps
Tip: Whisking the cornstarch with a little liquid first prevents lumps in the final sauce.
2
Season the pork
- Season the sliced pork tenderloin generously on both sides with salt and freshly ground black pepper.
- Let it sit for 1 minute while you get the wok ready.
+ Show details− Hide details
Ready when: Pork is evenly seasoned
Tip: Seasoning just before cooking helps the meat brown better and seasons it throughout.
3
Heat the wok and cook pork
- Set a wok or 12-inch skillet over medium-high to high heat.
- When the pan is very hot (about 1 minute), add 1 tablespoon of the oil and swirl to coat.
- Working in two batches to avoid crowding, add about half the pork slices in a single layer.
- Let them sit undisturbed for 1–2 minutes until the bottom browns, then stir and cook another 1–2 minutes until the pork is mostly cooked through but still slightly pink in the thickest part.
- Transfer to a plate.
- Repeat with the remaining 1 tablespoon oil and pork.
- The pork will finish cooking when it goes back in the sauce.
+ Show details− Hide details
Ready when: Pork is golden brown on the outside and mostly cooked through
Tip: Don't move the pork too much in the first minute—letting it sit lets it develop a flavorful crust. High heat is essential for a stir-fry.
4
Cook the green beans
- Add the green bean pieces to the still-hot wok (don't clean it—those browned bits add flavor).
- Stir-fry for 3–4 minutes, stirring often, until the beans are bright green and just beginning to soften and blister slightly in spots.
- They should still have a bit of snap when bitten.
+ Show details− Hide details
Ready when: Green beans are bright green, beginning to blister, and just tender
Tip: Stir-frying the beans first (before adding garlic and ginger) keeps them crisp; garlic can scorch if cooked too long.
5
Add aromatics
- Push the green beans to the side of the wok.
- Add the minced garlic and ginger to the empty space and cook, stirring, for about 30 seconds until fragrant.
- Toss the beans with the garlic and ginger to combine.
+ Show details− Hide details
Ready when: Garlic and ginger are fragrant
Tip: Cooking garlic and ginger in the hot, empty part of the wok intensifies their flavor without burning them.
6
Return pork and finish with sauce
- Return the reserved pork to the wok along with any accumulated juices.
- Give the sauce a quick stir (cornstarch settles), then pour it over the pork and beans.
- Toss everything together for 1–2 minutes, stirring constantly, until the sauce thickens and coats all the ingredients.
- The pork should be heated through and the sauce should be glossy and slightly thickened.
+ Show details− Hide details
Ready when: Sauce is glossy, slightly thickened, and coats the pork and beans evenly
Tip: Stir constantly once you add the sauce to prevent the cornstarch from settling and creating lumps.
7
Taste and garnish
- Taste and adjust the seasoning with more salt and pepper if needed.
- Transfer to a serving dish and garnish with sliced scallions if desired.
- Serve immediately over steamed rice.
+ Show details− Hide details
Ready when: Flavors are balanced to your taste
Tip: Scallions add fresh, mild onion flavor and a nice color contrast. Serve right away—stir-fries are best hot and fresh.

Good to know

Tips

Slice the pork tenderloin diagonally against the grain for maximum tenderness. Thinner slices also cook faster.
Have all ingredients prepped and within reach before you start cooking—stir-fries move quickly and there's no time to chop once you begin.
A wok or large skillet distributes heat evenly and gives you plenty of room to move ingredients. If using a regular skillet, tilt it slightly to move cooked pieces to the side.
Pork tenderloin can be cooked just until it reaches 145°F (63°C) internally; it will stay tender and juicy. Slightly underdone pork finishes cooking when you return it to the hot sauce.

Storage & reheating

This stir-fry is best served immediately, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or large skillet over medium heat, adding a splash of water if the sauce has thickened too much. Do not freeze, as the texture of the green beans will suffer.

Substitutions

fresh green beans → broccoli florets or snap peas. Use about the same weight. Broccoli and snap peas have slightly different cooking times—broccoli may take an extra 1–2 minutes, while snap peas cook faster (reduce time by 30 seconds).
pork tenderloin → chicken breast, cut into thin strips, or beef sirloin. Chicken will cook slightly faster (2–3 minutes total); beef can be cut slightly thicker and may take the full time. Adjust for doneness visually.
rice vinegar → white wine vinegar or apple cider vinegar. Use the same amount. The flavor will be slightly sharper; reduce by ½ teaspoon if you prefer less tang.
dark sesame oil → omit or use a neutral oil. Sesame oil adds a distinctive nutty flavor, but the stir-fry is delicious without it. If omitted, the flavor will be more straightforward.